Fermentation Support Forum

Hello,

I made some salsa from the, "Nourishing Traditions" cookbook. The only problem is that some of the veggies are so mushy! I followed the recipe except that I didn't deseed the tomotatoes. I also made some kimchi, and the nappa cabbage is also mushy. I can live with the mushiness this time around as long as it's not harmful. So, what makes it mushy, and could it be harmful?

Thanks!

330PM wrote:I also made some kimchi, and the nappa cabbage is also mushy. I can live with the mushiness this time around as long as it's not harmful. So, what makes it mushy, and could it be harmful?

I've made 7 large batches of kimchi. The first 6 were fine and the 7th was mushy. This was probably because of adding 2 boy choy, as the stalks are full of water. I am sticking with napa cabbage and greens for kimchi from now on.

My understanding is the mushiness comes from either too much water or not enough salt.

I understand that the more salt you add the better your texture will be preserved.