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Making kimchee from kimchee

 
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itslaura
Has >Two Cents


Joined: 24 Dec 2004
Posts: 226
Location: Chicago
PostPosted: Thu Mar 24, 2005 2:19 am    Post subject: Making kimchee from kimchee Reply with quote
I made kimchee using daikon radishes and while it's okay, both my husband and I would prefer cabbage. I have some cabbage soaking in salt now and was thinking of adding it to the daikon kimchee and letting it sit for a couple of days. Is this okay? It seems like you can ferment for long periods of time, but I wanted to check with the "experts" here first. Smile
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shelley
Editor in Chief


Joined: 23 Dec 2004
Posts: 7030
Location: Southern California
PostPosted: Thu Mar 24, 2005 2:40 am    Post subject: Reply with quote
It should be fine, don't see why not!
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Troy McClure
Confident Contributor


Joined: 24 Dec 2004
Posts: 196
Location: Springfield
PostPosted: Thu Mar 24, 2005 2:35 pm    Post subject: Reply with quote
Yep thats fine. With fermenting its usually ok to add stuff in later on.
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