Is it dangerous from food spoilage to make sauerkraut or kimchi? I use the fermentation process by which the cabbage is submerged in a brine for 7-9 days, with kimchi also having the spices added. I used a method from U-TUBE.
by 
Taurus430
ANSWERS: 2
-
Been making it that way since 1957!!! John
-
No not dangerous unless you don't clean all utensils that come in contact with what you will be eating. I super clean and boil all utensils , may be overkill. Personal experience and taste preference on kimchi. I make mine a quart at a time in a wide mouth quart jar. If you can maintain temperature about 55 degrees for 3 days then into the fridge to slow down fermentation, you will have a good tasting batch. Seems like slow fermentation at low temperature mellows the flavor. Kraut is more forgiving about temperature and time but seems more susceptible to mold.
Azlotto RELATED QUESTIONS
Copyright 2023, Wired Ivy, LLC