As it turns out, that Kimshee lasted about a month in the refrigerator. It did not go bad, it just got better and better and eventually found itself gone...
About three weeks ago I remade the same recipe except this time the following things were done differently:
- I bought the Napa Cabbage and went straight home to process it in a big bucket with sea salt instead of being a lazy arse and letting part of cabbage go bad.
- I forget the Diakon Radish. BTW, why is it called rAAAdish and not rAEdish with a long "A"? So, when I went out I picked up the radish and added it the next day. No harm, no foul. It worked!
- The ratio of fresh ginger was higher and diced not sliced in the second batch. I say "fresh" but it was in the refrigerator leftover from the January 3 batch.
- The jar sat out on the counter fermenting for a week instead of just three days.
This past Saturday I tried it and drew the following conclusion:
- It was a bit heavy in ginger in my opinion - however - I am not accustomed to ginger, so it may just be a preference issue.
- It was a little darker than I remembered the first batch.
- It tasted awesome in all other respects.
- I did not get sick on it!
So, I call this a win and a success!
What did I learn?
Cut down on the ginger and even my picky mother will eat it with her meals.
Make a jar about every three weeks and I will have Kimshee year round.
Time to branch into a new recipe to see what happens.
Fish oil is interesting.