[Magdalen] Kimchi pickle review.

[Charles Wohlers]

Using vinegar instead of water would likely make a huge difference. Which is 
why many fermentations are done that way - the low pH (acid conditions) with 
vinegar discourages the microbes you don't want and allows the ones you do 
to do their work.

Chad Wohlers
Woodbury, VT USA
chadwohl at satucket.com



-----Original Message----- 
From: M J [Mike] Logsdon
Sent: Tuesday, October 13, 2015 11:45 PM
To: magdalen at herberthouse.org
Subject: Re: [Magdalen] Kimchi pickle review.

Hello Jay!  Maybe we should keep this discussion offline, but somehow I 
think others might enjoy watching it play out.

The jar I opened, sampled, and re-sealed, definitely has a lid that is NOT 
concave, so the bubbling fermentation I saw is still happening, just not as 
noticeably since the seal was compromised.  But the one that wasn't?  Can 
you say convex?  Yes, you can!  That one I'll leave for much later, and will 
simply use the already opened one for experimentation on a weekly basis.  I 
have half a belief this coming weekend, it'll be much better.

Query, though:  Using the ingredients as stated in the recipe, would plain 
vinegar instead of water work?