|
Post by farmerblacks on Mar 30, 2014 16:03:37 GMT -5
I have a question about Kimchi. My family loves to eat it, but my recipe contains 3T of sugar for every 7lbs of napa cabbage. Is this amount ok or would it work substituting Truvia? I'm not sure how much the sugar plays into the fermentation of the cabbage.
Thanks!
|
|
|
Kimchi
Aug 21, 2014 10:10:05 GMT -5
Post by stacylynn on Aug 21, 2014 10:10:05 GMT -5
Did you ever find a good answer? I love Kimchi and yearly make homemade sauerkraut. In my limited scope, I believe that the fermentation does not require sugar, so you would be fine to use Truvia in place of sugar. I never use sugar when fermenting cabbage for kraut, which is why I believe this way.
|
|
|
Post by pamelaknits on Aug 23, 2014 19:41:53 GMT -5
Just saw your question. I make kimchee and it does not require any type of sweetener at all. Yours is the first I have ever heard of anyone putting it in.
|
|