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When you make regular pickles you are trying to prevent fermentation and any bacterial growth from happening. You are adding something that has been produced through fermentation - ie vinegar - as a flavoring and preservative. It's fundamentally different from making Kimchi, where you are relying on bacterial growth and fermentation. There are times where ...


Sure. The containers should be clean, but because it's an active fermentation (very similar to sauerkraut, other than the ingredient lists typically differing) the salt suppresses the activity of certain undesirable bacteria more than the desirable ones (which are naturally present on the plant leaves), and then desirable ones take over and make things ...

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