I’m planning to do a batch of kimchi after the sauerkraut gets going and I free up some space.
The process to make kimchi is much the same as sauerkraut, though with different ingredients (including chili peppers, and in some traditional recipes – seafood). The microbiology is also similar, since the goal is to produce lactic acid by using anaerobic fermenting bacteria. I’ll look into the details, since there might be some variation.
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Do you have any experience with Korean kimchi? I was wondering if the microbiology was the same.
I’m planning to do a batch of kimchi after the sauerkraut gets going and I free up some space.
The process to make kimchi is much the same as sauerkraut, though with different ingredients (including chili peppers, and in some traditional recipes – seafood). The microbiology is also similar, since the goal is to produce lactic acid by using anaerobic fermenting bacteria. I’ll look into the details, since there might be some variation.
Thanks for the comment!