tag:blogger.com,1999:blog-1116109191013453580.post349357065452900423..comments2011-01-16T11:56:47.852-08:00Comments on The Guerrilla Gourmet: Making KimcheeTifhttp://www.blogger.com/profile/16091746792719916803noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1116109191013453580.post-22993714266022372522011-01-16T11:56:47.852-08:002011-01-16T11:56:47.852-08:00Thanks for the tip. We heavily salted and then dra...Thanks for the tip. We heavily salted and then drained the cabbage overnight before tossing it with the brine. I&#39;ll try thoroughly squeezing it out next time, to make sure we&#39;re set up for the long haul.Schaeferhttp://www.blogger.com/profile/09511272771222134989noreply@blogger.comtag:blogger.com,1999:blog-1116109191013453580.post-35969508769024370452011-01-15T11:14:23.319-08:002011-01-15T11:14:23.319-08:00Making kimchee is a process, for sure. But I&#39;m...Making kimchee is a process, for sure. But I&#39;m the only one in the house who eats it with any regularity and I always make a double batch so it lasts at least 3 or 4 months.<br /><br />I do let it ferment on the counter for 2 to 3 days before sticking it in the fridge. The trick is to make sure all the water is squeezed out of the cabbage first, otherwise you dilute the acid and the bad dphttp://www.blogger.com/profile/09255384036992381006noreply@blogger.com