First of all I would like to express my excitement about this forum. I can find very little detailed information on making fermented Kimchi on the internet or in books. I have a couple of questions.
The first is regarding the brine. The recipe that I have been using calls for 3 Tbs. and 6 cups of water to soak the cabbage, but then you use the same brine to ferment. It is a bit salty, I don't mind it, but I have to wonder how much salt (or how little) is necessary. I read in a book that salt is necessary in the fermented kimchis to keep them from spoiling.
Secondly, how do I actually know that I have a ferment? I assume that I do as I let mine sit for about 2 weeks before eating it. I read that the magic pH for lactic acid fermentation is 4.1. Could this be used as an idicator?
Thirdly, what is the ideal temperature and time for a good ferment. I have read that it can go right in the fridge. I live in an upstairs apartment and right now (July) there is no cool spot. I have been putting it in my boyfriend's root cellar for about two weeks and then in to the fridge. It hasn't made me sick or killed me yet!!
My biggest concern is getting the ultimate live-culture, lactic acid content.
Thanks for any assistance!