Friday, July 15, 2011

Kimchi Progress


* 2 1/2 inches of water
* Strong smell
* We used 7 spoons of salt
* The water is brown
* The lettuce is crisp/soggy
* Bubbles still forming
* pH level of 6

2 comments:

  1. Your blog is very informative and you explained every point that was giving to you. I can vision your kimchee even without a picture

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  2. Everything is good except you missing how high is the water and the kmichi and the texture. That's A REALLY picture.

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