ruby said:

Bubblecar said:

ruby said:

Yay for the kimchi success.
Your starter sounds like the attempts I have made to get one going. Every time they look promising and then go weak, and I end up using packet yeast.
I will be at the council nursery volunteer group on Friday, if the sourdough guru comes along I’m going to ask if he will swap some of his starter for some of my coffee plant seedlings. If he will, I can send some starter to you when I send the tomatillo seeds if you would like.

Good to hear the kimchi’s tasty already.

I’ll be making a batch soon, after the inspection (next week) is out of the way.

I plan to make a batch on the weekend using MV’s instructions

Cool. I hope it works out. If you can’t get Korean Chilli Flakes (gochugaru) for kimchi, Hoyts chilli flakes will substitute – but be warned, Hoyts chilli flakes are very much hotter than Korean gochugaru. I’d probably only use half, one third or even one quarter the amount of Hoyts flakes.

I’ve never had a failure, but there are differences in taste and texture between batches. Which I reckon is quite OK.