brine question
Posted: Thu Jan 07, 2010 3:40 pmhas 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.
Not made any yet but try this site. http://my.kitchengardeners.org/group/pi ... 1#comments
Regards.