[Magdalen] Kimchi pickle review.

[Jay Weigel]

Maybe try half and half?

On Wed, Oct 14, 2015 at 9:55 AM, Charles Wohlers <
charles.wohlers at verizon.net> wrote:

> 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?
>