Just getting into this.
I'd like to find a source for some strains of Lactobacillus sakei and Lactobacillus plantarum
I've written to White to see if they have any interest in producing a kimchi starter culture.
Meanwhile the bacteria are supposed to occur naturally on the cabbage and veggies so maybe is' not much of an issue plus you can just buy a little kimchi and use the liquid like a starter culture
I've been discouraged from purchasing one of those god awful expensive (and breakable) Harsch pots. I could use a bean pot - most of them are a more realistic size or I could use Stainless Steel.
Has any one fermented kimchi in SST?
This chart shows no corrosion of SST in lactic acid
http://www.multalloy.com/pdfs/MA_Lab_Co ... _Steel.pdf