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THAT is a lot of Kimchi.
I don’t think kimchi is included. Maybe someone else can verify.
No, this is a fermenter to make kimchi. (And one of their smaller sizes, actually.
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The KimChi Festival (can we say Seoul Food?)
On the lower right is enough hot sauce to strip the wallpaper off your walls - multiply by metric tons
Here are lots of people fermenting cabbages. For some reason it always seems to be an outdoor event
Notice the concrete courtyard needs protecting with plastic tarp from the incendiary food. People eat this …
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Yep, people do eat it. And it’s delicious!
So this is a “gateway” product! Once you get started you’ll never go back to bland. 1.3 gal seems small, like a waffle-iron that only makes one three-inch waffle at a time… bottleneck.
And how can you tell if it goes bad?
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It is difficult but possible to have a bad batch
- If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews.
- If any fermentation gets soft and slimy, then it is a sign of spoilage.
BTW 1.3 gallons is almost 21 cups.