Made kimchi this weekend using a very simple Sandor Katz recipe. Each fermentation is a learning process, so here are some insights from this batch.
Use Fresh and Preservative Free
I happened to run out of garlic last night (it was a shock to me too), so I reached for the jar of backup minced garlic I keep for cooking emergencies. I was about to dump it into the kimchi when I remembered to check for preservatives, and thank goodness I did, as Phosphoric Acid was one of the ingredients.
Fermentation is dependent on the growth of healthy and productive bacteria and preservatives like Phosphoric Acid inhibit that process. The easiest way to avoid them is to use fresh ingredients, but that's not always possible.
Many ingredients, such as the above fish sauce and pepper flakes, clearly state they are preservative free, but always research the ingredient list.
Share the Love
When you share your cooking, food becomes personal. Use ingredients from friends in your creations and share your finished product in return. If you don't already have a pipeline, bring food to events. I have a few friends that always bring a jar of pickles to any party or get together. It's easy to make too much food when canning and fermenting, and clearing out your pantry gives you room to explore the possibilities. Share the love and you will get it back in kind.
Wash Up
Yaknow what burns? Peppers and spices transported from innocent fingers to other parts of your body. It feels good to get your hands into your fermented food and feel a personal connection to it, but make sure to wash your hands THOROUGHLY afterwards. Learn from my pain.
