brine question
3 posts
• Page 1 of 1
brine question
by the chorizo kid » Thu Jan 07, 2010 3:40 pm
has anyone used a portion of the brine from the last batch of kimchee for the next batch [to speed up the process]; same for sourkraut? any problems? i don't want to end up with a sulferous concoction.
- the chorizo kid
- Registered Member
- Posts: 324
- Joined: Thu Feb 05, 2009 9:40 pm
- Location: milwaukee, wi
by Zulululu » Thu Jan 07, 2010 7:35 pm
Not made any yet but try this site. http://my.kitchengardeners.org/group/pi ... 1#comments
Regards.
Regards.
No one knows more than all of us.
-
Zulululu - Registered Member
- Posts: 524
- Joined: Sat Jan 14, 2006 3:39 pm
- Location: Zululand
3 posts
• Page 1 of 1
Who is online
Users browsing this forum: No registered users and 30 guests