Anybody have a mild+ recipe for Kimchi? I've never had it, but it's on my list of foods that are high in digestive enzymes. Actually, reading up on it shows that it has a ton of health
benefits!
I'd like to try a mild+ batch first, a large enough batch to continue sampling portion sizes as it continues to ferment. Apparently this stuff lasts forever in the fridge if you don't mind
the texture getting softer as it ages.
benefits!
I'd like to try a mild+ batch first, a large enough batch to continue sampling portion sizes as it continues to ferment. Apparently this stuff lasts forever in the fridge if you don't mind
the texture getting softer as it ages.