Re: Nice and easy intro to Kimchee

A number of years back I was bent on keeping a batch of fermented veggies going all the time, I got a couple decent turnouts, but more than several bad batches where despite having a special kraut crock, cleaning everything very well, I would end up with a really foul and slimy product. Tried several methods in various containers, and given they were all really time consuming and it was such a bummer to have to dump it after all that work, I gave up. I get the expensive raw kraut or cultured carrots, beets, etc. at the store every now and then, and they all still give me massive amounts of gas. I'm assuming it's the inclusion of cabbage, but really not sure. I would be up for giving it another go if you can recommend any particular tricks for success. Tweet