Making Kombuch, Kimchee, and Wine!
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  #11  
Old 02-05-2017, 02:02 PM
Optimist Optimist is offline
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Join Date: Aug 2013
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Location: New Mexico
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Making Kombuch, Kimchee, and Wine! Female
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Well, I used the "wine thief" to take a little taste. The blackberry melomiel is very dry. Dark like a claret. I made cranberry/pineapple claret, and that tastes really good, but sweeter.
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  #12  
Old 03-13-2017, 12:59 PM
tellmewhy tellmewhy is offline
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Join Date: Dec 2013
Location: Pennsylvania
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Making Kombuch, Kimchee, and Wine! Female
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Originally Posted by Optimist View Post
Hi, I have gone to the wonderful world of fermented foods. I was a bit worried while making Kombucha but after a few batches feel like an old pro. I am making 2 gallons of melomiel (fruit/honey wine), Vinegar, and Kimchee. Fairly soon I will be getting tempeh starter as well, so I can experiment with that. This next year I will start some blackberry plants. I love them so much. They are my favorite wine making fruit.

Any one else experiment with fermenting?
Wow...I love Kimchee . The Vietnamese style not the Korean style.
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  #13  
Old 03-22-2017, 08:52 AM
Optimist Optimist is offline
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Making Kombuch, Kimchee, and Wine! Female
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Originally Posted by tellmewhy View Post
Wow...I love Kimchee . The Vietnamese style not the Korean style.
It is fairly easy to make. I think getting the proper pepper is important. A LOT if veggie cutting. I like to use the Bok Choi, rather than the Savoy cabbage.
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experiment, kimchee, starter, tempeh, wine


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