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Aki & Alex-
Love the idea of fermenting in vacuum bags. However, a chef I asked expressed concern about fermenting in an anaerobic environment (Clostridium etc). Your thoughts? Also, what salt percentage are you using?
Commented Mar 13, 2019 on Kimchi in Progress at IDEAS IN FOOD
Kimchi in Progress
Salted Cabbage: Seasoning, Tenderizing and Kickstarting Fermentation Rinsed Cabbage and Scallions Added Kimchi Marinade Vacuum Sealed For Dispersion and Simple Fermentation Years Past March 12, 2018 March 12, 2017 March 12, 2016 March 12, 2015 March 12, 2014 March 12, 2013 March...
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