Kimchi, Kefir, Sauerkraut and all other fermented foods

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Jonny69

@Olly398 & @jb000 thanks. I think it’s salty enough, but I think from what you’ve described I’m storing it too dry. There’s no liquid, certainly not enough for the cabbage to be submerged. So it might be the cabbage after all - I’ve only ever done it with leftover white cabbage and it doesn’t really express any liquid at all.

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jb000 in reply to @Jonny69

It might not have enough liquid because it doesn't have enough salt to draw it out.

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Jonny69 in reply to @jb000

I've done quite a lot of bacon, ham and salt beef curing over the years so I'm fairly confident it's got enough salt. Last batch of kimchi actually had way too much. I think it is the type of cabbage I'm using, so I'll try a batch with Chinese leaf and see what the difference is.

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