So it’s been fermenting for 2 days now. We have liftoff! I burped all three jars today and they are bubbling. I tried one small piece literally. I am actually really impressed so far. I can’t believe this is actually working. I need to let it get more dank for a day or two then let it meld in the fridge for a day or two I think.
Some things I got right and wrong so far, but keep in mind this is from a single bite and it isn’t ready…
So far I love the Korean chili…it has a great heat in the front and that’s the predominant flavor so far, the chili. I think I may have nailed the heat aspect spot on. I had lingering heat in my mouth for a minute or two but nothing painful. I wanted to keep it kind of mellower to try with some people. Don’t get me wrong, it is spicy!
I didn’t taste any ginger really so I might have gone too light on that or my powdered stuff is too weak. Next time, which I am confident there will be, I am going for fresh ginger. So failure on that one.
Garlic taste was there but very light, same with onion. The sugar was a great call. You can notice a bit of sweetness. This may be gone once the sourness level goes up in the next day or two.
So far this is really cool that it seems to be heading in the right direction. Without something catastrophic happening, I think this will be a half decent batch.
I never knew cabbage has shrinkage.
I WAS IN THE POOL!