#fermentation

Traditional napa cabbage kimchi fermentation. Phase 1: Brine cabbage in 10% salt solution for 6-12 hours. Phase 2: Make paste with gochugaru, fish sauce, garlic, ginger, glutinous rice porridge. Phase 3: Coat cabbage leaves thoroughly. Phase 4: Pack in clean jar, leave 1-inch headspace. Phase 5: Ferment at room temp 1-2 days, then refrigerate. Monitor: days 1-3 (active bubbling), days 4-7 (tangy develops), weeks 2-4 (fully fermented). Explain Lactobacillus fermentation, CO2 release, and proper burping technique.

Create a comprehensive sourdough starter maintenance guide. Cover: 1. Daily feeding ratios (1:5:5 flour-to-water). 2. Signs of healthy fermentation (bubbles, doubling in size). 3. Temperature control (75-80°F ideal). 4. Discard management and recipes. 5. Troubleshooting weak or sluggish starters. Include photo examples of peak activity and proper consistency. Use thermometer and kitchen scale for precision. Document float test technique.