Editing Kimchi
From WikiDotMako
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9. Fold each cabbage quarter in halves and put into stainless container without any space between the quarters. Cover with the outermost leaves kept in Step 1. Put glass or ceramic top and some weights on top. | 9. Fold each cabbage quarter in halves and put into stainless container without any space between the quarters. Cover with the outermost leaves kept in Step 1. Put glass or ceramic top and some weights on top. | ||
[[File:Kimchi03.jpg |thumb | | [[File:Kimchi03.jpg |thumb |left]] | ||
[[File:Kimchi04.jpg |thumb | | [[File:Kimchi04.jpg |thumb |left]] | ||
* Kimchi maturation works better without air. | * Kimchi maturation works better without air. | ||
* Kimchi will be ready in 1-3 days at room temperature or 2-4 weeks at 4-5C. The more time it ferments, the sourer it gets. Sour kimchi may be used in many recipes. | * Kimchi will be ready in 1-3 days at room temperature or 2-4 weeks at 4-5C. The more time it ferments, the sourer it gets. Sour kimchi may be used in many recipes. |