I'm making kimchi (using this recipe) and am having trouble coming to terms with the idea of leaving something with shrimp in it out on the counter to ferment. I assume the salt and lactic acid keep the pathogens from growing?
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I sincerely hope I don't have to replace all the rubber in a keg that had my first sour in it.All the small keg parts (rubber, plastic, and metal) can be boiled. Hit the rest of the keg with a couple kinds of sanitizer if you want to be safe.
I have read a bit into induction heating and have seen some argue that US made induction pots are significantly better in terms of the induction elements built into the base.I've not heard of this concept of a pot containing an "induction element." The pot I use with my induction unit is just stainless steel that's appropriately ferromagnetic, and it works great. My understanding is if a refrigerator magnet sticks to the pot, it's good for induction. Too basic?
In both the First and Final Rounds, six points are awarded for a first place, four points for a second place and two points for a third place.Now that is weird and something I did not know. I only have one final round medal and don't expect to get another at the rate this hobby's growing, but I'd definitely be in favor of making the final round medals worth more points.