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Yes, you can buy just about anything from Amazon, but sometimes "the hard way" is more fun, and you get to put that much more love into your K-food. This is certainly not the authentic Korean method of making gochugaru, but it works for me, and my kimchi turns out great!: 1: Find a relatively "fresh" bag of dried "Chiles Japones" in the Mexican/Hispanic ...


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Kahm Yeast. Very common on pickled products "above the brine." Annoying but not actually hazardous. To avoid, make sure there is no "above the brine." Wikipedia "yeast" article: The appearance of a white, thready yeast, commonly known as kahm yeast, is often a byproduct of the lactofermentation (or pickling) of certain vegetables, usually the result ...


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I'm a microbiologist in dairy. Only two things normally grow in such an acidic environment as kimchi. Yeast or fungi (mold). The two microorganisms are practically the same. Fungus is a mutiple-cell organism and yeast a single-cell organism. The two can change under influence of circumstances (such as temperature). So fungus can become yeast and the other ...



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