Kimchee Question
josie23
16 years ago
I am planning on making Kimchee soon. I have some good recipe sources and it looks very similar to the saurkraut I make every year. But...
All the recipies I have found say to keep it in the fridge. I would like to make a large batch (like a 10 gallon crock) and have it available year round.
Is it possible to can KimChee like I do with my kraut? Or because of the fermentation is it impossible to keep it safe in a ball jar in the pantry?
Any help from those of you who have experience would be appreciated.
jimster
californian
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