it would seem a little warm...

23°C would seem a little warm for the ferment...
below 68°F would be better...maths...somewhere in 15-20°
For cultures didgital thermometers are too responsive. a Da Vinci thermometer is the better choice (the floating glass balls).

Especially when using lacto cultures, the cooler you keep it the better the end-product. costant temperature is more crucial however. like a cellar. A house has too much of a temperature swing, especially keep it away from a water tank (water absorbs heat)or the refrigerator, or an exterior wall.

For EM in Canada try this link:
http://www.eminfo.info/getstarted1.html#Purchase

I meant ferment the Julienned strips of ginger IN the Kim Chi, a little or a lot is up to you... Tweet