Guest guest Posted May 14, 2011 Report Share Posted May 14, 2011 and , Thank you so much for organizing the drop of your kimchi in Bloomington yesterday (and so close to my house - it took me maybe 3 minutes to get there!). I have most of our two buckets in the jars already and even helped myself to a small helping this afternoon and ate it over eggs this morning. It's delicious! I'm wondering if you have any idea when these batches were made. I haven't lactofermented my own veggies before, so I'm not as familiar with the process. Just reading NT, Fallon suggests it should keep for around 6 months in cold storage and with such a big batch, I just want to make sure I consume it within its beneficial period...although I know it gets better with time. Do you have any direction for me on this? Also, I needed some large food grade buckets for a different project and am wondering if that's what these 4 gallon buckets are. Again, thanks so much for being foodie friends sharing of your time, energy and talent. Sincerely, Lindsey Quote Link to comment Share on other sites More sharing options...
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