Food Hacking Base - User contributions [en]

Meeting notes 2018 11 18

2018-11-18T20:25:27Z

Alexander:

This meeting will take place on Sunday 18th of November at 20h00 at our #foodhackingbase channel at oftc network, IRC.

People Present

* Mrgnz, Ben, [[User:Algoldor|Algoldor]], Jaga, jglauche, lefrog, Alexander

Agenda - Preparations for 35c3

* crowdsourcing campaign - what is our financial goal, timing etc.

* probiotic drinks everywhere (pde) - planning of the quantities, set up and all needed for the pde to happen at 35c3. Suggested by [[User:Algoldor|Algoldor]]
** Algoldor: really nice water kefir based ginger beer with curcuma and quins.
** Alexander: about 20l of Kombucha, no transportation yet.

* ask bigmac for one ticket for 35c3, he is good with getting stuff, for Ben (beef jerky guy)

* Workshops:
** Algoldor: wants to do some workshops, not sure which ones yet.
** Ben: dehydrator/beef jerky workshop for about 10-20 units.
** Lefrog: maybe beekeping and/or mead workshop?

* Lefrog: can bring around 40kg of honey (500g jars), suggested donation will be 14 EUR/kg

Meeting notes 2018 11 18

2018-11-18T20:10:56Z

Alexander:

This meeting will take place on Sunday 18th of November at 20h00 at our #foodhackingbase channel at oftc network, IRC.

People Present

* Mrgnz, Ben, [[User:Algoldor|Algoldor]], Jaga, jglauche, lefrog, Alexander

Agenda - Preparations for 35c3

* crowdsourcing campaign - what is our financial goal, timing etc.

* probiotic drinks everywhere (pde) - planning of the quantities, set up and all needed for the pde to happen at 35c3. Suggested by [[User:Algoldor|Algoldor]]
** Algoldor: really nice water kefir based ginger beer with curcuma and quins.
** Alexander: about 20l of Kombucha, no transportation yet.

* ask bigmac for one ticket for 35c3, he is good with getting stuff, for Ben (beef jerky guy)

* Workshops:
** Algoldor: wants to do some workshops, not sure which ones yet.
** Ben: dehydrator/beef jerky workshop for about 10-20 units.
** Lefrog: not sure about mead workshop yet?

* Lefrog: can bring around 40kg of honey (500g jars), suggested donation will be 14 EUR/kg

Meeting notes 2018 11 18

2018-11-18T19:55:58Z

Alexander:

Meeting notes 2018 11 18

2018-11-18T19:53:45Z

Alexander:

This meeting will take place on Sunday 18th of November at 20h00 at our #foodhackingbase channel at oftc network, IRC.

People Present

* Mrgnz, Ben, [[User:Algoldor|Algoldor]], Jaga, jglauche, lefrog, Alexander

Agenda - Preparations for 35c3

* crowdsourcing campaign - what is our financial goal, timing etc.

* probiotic drinks everywhere (pde) - planning of the quantities, set up and all needed for the pde to happen at 35c3. Suggested by [[User:Algoldor|Algoldor]]

* ask bigmac for one ticket for 35c3, he is good with getting stuff, for Ben (beef jerky guy)

* Workshops:
** Algoldor: wants to do some workshops, not sure which ones yet.
** Ben: dehydrator/beef jerky workshop for about 10-20 units.
** Lefrog: not sure about mead workshop yet?

Meeting notes 2018 11 18

2018-11-18T19:52:51Z

Alexander:

This meeting will take place on Sunday 18th of November at 20h00 at our #foodhackingbase channel at oftc network, IRC.

People Present

* Mrgnz, Ben, [[User:Algoldor|Algoldor]], Jaga, jglauche, lefrog, Alexander

Agenda - Preparations for 35c3

* crowdsourcing campaign - what is our financial goal, timing etc.

* probiotic drinks everywhere (pde) - planning of the quantities, set up and all needed for the pde to happen at 35c3. Suggested by [[User:Algoldor|Algoldor]]

* ask bigmac for one ticket for 35c3, he is good with getting stuff, for Ben (beef jerky guy)

* Workshops:
** Algoldor wants to do some workshops, not sure which ones yet.
** Dehydrator/beef jerky workshop for about 10-20 units.
** Mead workshop?

Meeting notes 2018 11 18

2018-11-18T19:47:47Z

Alexander:

Fhb 35c3

2018-11-11T19:54:29Z

Alexander:

Here you will find info about fhb presence at 35c3. Based on unofficial info we should be in, most likely on the same spot as the last year. If all goes well [[User:Algoldor|Algoldor]] should arrive on 22nd of December.

==Crowdfunding==
Krautfunding to be prepared soon

==List of proposed FHB Events==

{|class="wikitable sortable"

!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Example
|tasting
|
|42
|FHB assembly
|Table
|donation based
|Your name here
|-
|Beer tasting
|tasting
|2x45 minutes
|42
|FHB assembly
|Table
|donation based
|[[User:salomonderossi|salomonderossi]]
|-
|Vegan foo
|tba / not sure yet
|45 minutes
|42
|FHB assembly
|Table
|donation based
|[[User:mrgnz|mrgnz]]
|-
|}

==Arrivals==

{|class="wikitable sortable"

!User name
!Arrival time
!Departure
!Travels from
|-
|[[User:Algoldor|Algoldor]]
|22/12/2018
|31/12/2018
|Cherbourg, Normandie, France
|-
|[[User:mrgnz|mrgnz]]
|26/12/2018
|31/12/2018
|Münster area, Northrhine-Westphalia, Germany
|-
|[[User:Jaga|Jaga]]
|26/12/2018
|
|-
|[[User:Alexander|Alexander]]
|25/12/2018
|31/12/2018
|Hamburg, Germany (by train)
|-
|[[User:0x378|0x378]]
|26/12/2018
|31/12/2018
|Stuttgart, Germany
|-
|-
|[[User:salomonderossi|salomonderossi]] aka. Phil
|26/12/2018
|31/12/2018
|Augsburg (near Munich), Germany
|-
|[[User:lefrog|lefrog]] aka. Jérôme
|26/12/2018
|31/12/2018
|Munich, Germany
|-
|}

== Equipment needs and offers ==
{| class="wikitable"
!||offer||needs
|+
|Algoldor || ||
|-
|mrgnz|| bringing: incubator kit (without any chamber or heating system ||
|-
|lefrog|| bringing: projector ||
|-
|}

== Skills and Interests ==
{| class="wikitable"
!||skills||interests
|+
|mrgnz||tempeh, mustard, kombucha & kimchi making (basic)||vegan stuff, fermentation, drinks, kimchi, sauerkraut, kombucha, waterkefir, incubator hardware
|-
|lefrog||beekeeping, mead, French food, chillies||
|-
|}

[[Category:35c3]]

Meeting notes 2018 11 11

2018-11-11T19:26:58Z

Alexander:

[[Category:35c3]]
This page is dedicated to the Food Hacking Base (fhb) meeting which will happen on Sunday, 11th of November, at 20h00 at our #foodhackingbase channel at oftc network, IRC. Please add the topics to the agenda below, major focus will be 35c3.

'''People Present'''

'''Agenda'''

* Crowdsourcing campaign - template checking, planning campaigning.

* Workshop tables - Bigmac suggests getting these [https://www.beslist.nl/klussen/d1016772885/2_Metalen_Schragen_200kg_In_hoogte_verstelbaar steel legs] which we could use long term. Other suggestions?

* [https://wiki.c3safety.de/doku.php?id=faq:vorschriften Safety requirements at 35c3] - what should we do to make us more fitting etc. brought up by Mario
** Also: "Another important change this year: the 26th will count as an event day. As a consequence the acceptance test with the fire and safety department ("Bauabnahme") will happen on the 25th in the afternoon. Until then the work on "bigger constructions" and things that need to be verified (like groundings, truss, etc.) has to be finished (as in DONE)."

* 3D printed train for tasting events - 0x378 - will try within next two weeks to print out what he can concerning the train set. He will also check the prices of cheap locomotive and rails and we will decide if to buy or borrow. Interesting link at [https://www.thingiverse.com/thing:2146425 Thingivers]

* Workshops about beekeeping and mead fermenting

* beer - subcrew, organization, tasting events, regular day/evening beer out activities etc. Arnd, Phil

Fhb 35c3

2018-10-21T20:22:43Z

Alexander: /* Arrivals */

User:Alexander

2018-10-21T20:21:21Z

Alexander:

My first exposure to food hacking was at [https://events.ccc.de/congress/2013/wiki/Assembly:Food_Hacking_Base 30C3], where I learned about making my own [[Recipe:Kombucha brewing manual - short workshop form|Kombucha]] and [[Recipe:Traditional Kimchi making manual|Kimchi]].

Now it's 2018 and I'm still only making Kombucha. I guess that makes me a Slow Food Hacker. ;)
I want to be a food hacker when I grow up! ;)

Meeting Notes 2016 12 04

2016-12-05T21:30:23Z

Alexander:

Here is the agenda and notes from the Sunday 4/12/2016 meeting which happens at 18:00 CET on IRC oftc nework at our #foodhackingbase channel.

Present: [[User:Algoldor|Algoldor]], [[User:Zaerc|Zaerc]], [[User:Alexander|Alexander]], [[User:Ofosos|Ofosos]]

Topics:

* Labels for CCC - Zaerc will work on that.
- we are thinking about ordering around 500x labels of standard size (300x general fhb, 200 event specific( and around 2000x of small size ones, these ones probably only generic ones or split not sure yet.

* Crowdsourcing Campaign on - updated on the status

- asking to get help with updates and promoting of the fhb campaign.. We need to make "muster/template" which is saying what is supposed to be done everyday concerning the campaign, how to promote and when. [[User:Ofosos|Ofosos]] promised to help with the posting/promoting on Wednesday 7/12 and Thursday 8/12.

* Who has time and when to help with preparations for 33c3 and during the event. [[User:Ofosos|Ofosos]] can dedicate 21 and 22/12 for prep and since 26/12 (we need to sort out his access to fhb at least); [[User:Zaerc|Zaerc]] is thinking about coming early maybe around one week in advance. [[User:Alexander|Alexander]] is having time since 19/12-ish, [[User:Algoldor|Algoldor]] will be present in Hamburg and fully available at least one week or 10 days before day 0. Accommodation for [[User:Algoldor|Algoldor]], [[User:Zaerc|Zaerc]] and probably [[User:Brabo|Brabo]] has to be sorted, we need to work on that soon.

Recipe:Kombucha flavouring

2015-07-28T16:00:51Z

Alexander:

[[Category:Ferments]]
[[Category:Beverage]]

This page collects ideas for flavouring your [[Recipe:Kombucha_brewing_manual_-_short_workshop_form|Kombucha]]. Feel free to experiment and add your own!

== Mate ==

* Mate (non-roasted)
* 0.3% w/v (i.e. 30g per 10l of brew)
* Hot infusion with boiling water for 20 minutes
* Add 0.5% to 1.5% w/v sugar, according to taste

== Earl Grey ==

* Earl Grey (black tea with bergamot essential oil)
* 0.25% w/v (i.e. 25g per 10l of brew)
* Hot infusion with boiling water for just 5 minutes, to avoid bitterness
* Add 0.5% to 1.5% w/v sugar, according to taste

== Fruit Juice ==

* Red grape, apple or other suitable fruit juice
* 3:1 mixture of Kombucha and juice
* Just mix, bottle and store in fridge

'''Caution:''' Kombucha with fruit juice produces a lot of gas! Skip secondary fermentation and open carefully after storing for longer than two weeks!

Recipe:Kombucha Flavouring

2015-07-27T15:10:52Z

Alexander: Alexander moved page Recipe:Kombucha Flavouring to Recipe:Kombucha flavouring: Consistent capitalization

#REDIRECT [[Recipe:Kombucha flavouring]]

Recipe:Kombucha flavouring

2015-07-27T15:10:52Z

Alexander: Alexander moved page Recipe:Kombucha Flavouring to Recipe:Kombucha flavouring: Consistent capitalization

[[Category:Ferments]]
[[Category:Beverage]]

This page collects ideas for flavouring your [[Recipe:Kombucha_brewing_manual_-_short_workshop_form|Kombucha]]. Feel free to experiment and add your own!

== Mate ==

* Mate (non-roasted)
* 0.3% w/v (i.e. 30g per 10l of brew)
* Hot infusion with boiling water for 20 minutes

== Earl Grey ==

* Earl Grey (black tea with bergamot essential oil)
* 0.25% w/v (i.e. 25g per 10l of brew)
* Hot infusion with boiling water for just 5 minutes, to avoid bitterness

== Fruit Juice ==

* Red grape, apple or other suitable fruit juice
* 3:1 mixture of Kombucha and juice
* Just mix, bottle and store in fridge

'''Caution:''' Kombucha with fruit juice produces a lot of gas! Skip secondary fermentation and open carefully after storing for longer than two weeks!

Recipe:Kombucha flavouring

2015-07-27T15:09:21Z

Alexander:

[[Category:Ferments]]
[[Category:Beverage]]

This page collects ideas for flavouring your [[Recipe:Kombucha_brewing_manual_-_short_workshop_form|Kombucha]]. Feel free to experiment and add your own!

== Mate ==

* Mate (non-roasted)
* 0.3% w/v (i.e. 30g per 10l of brew)
* Hot infusion with boiling water for 20 minutes

== Earl Grey ==

* Earl Grey (black tea with bergamot essential oil)
* 0.25% w/v (i.e. 25g per 10l of brew)
* Hot infusion with boiling water for just 5 minutes, to avoid bitterness

== Fruit Juice ==

* Red grape, apple or other suitable fruit juice
* 3:1 mixture of Kombucha and juice
* Just mix, bottle and store in fridge

'''Caution:''' Kombucha with fruit juice produces a lot of gas! Skip secondary fermentation and open carefully after storing for longer than two weeks!

Recipe:Kombucha flavouring

2015-07-27T14:40:35Z

Alexander: Created page with "Category:Beverage Category:Ferments This page collects ideas for flavouring your Kombucha. Feel free to exper..."

[[Category:Beverage]]
[[Category:Ferments]]

This page collects ideas for flavouring your [[Recipe:Kombucha_brewing_manual_-_short_workshop_form|Kombucha]]. Feel free to experiment and add your own!

== Mate ==

* Mate (non-roasted)
* 0.3% w/v (i.e. 30g per 10l of brew)
* Hot infusion with boiling water for 20 minutes

== Earl Grey ==

* Earl Grey (black tea with bergamot essential oil)
* 0.25% w/v (i.e. 25g per 10l of brew)
* Hot infusion with boiling water for just 5 minutes, to avoid bitterness

== Fruit Juice ==

* Red grape, apple or other suitable fruit juice
* 3:1 mixture of Kombucha and juice
* Just mix, bottle and store in fridge

'''Caution:''' Kombucha with fruit juice produces a lot of gas! Skip secondary fermentation and open carefully after storing for longer than two weeks!

Recipe:Kombucha brewing manual - short workshop form

2014-01-26T22:23:18Z

Alexander: Move secondary fermentation into sub-section, use more Wiki syntax

= Kombucha Manual - short workshop form =

This manual will teach you how to prepare and harvest your first batch of kombucha, helping you to continue to brew the kombucha on your own.

* culture/brew volume Vc = 1 litre

== active culture ==

* piece of kombucha SCOBY (mother) (1-5% (w/v)) = 10-50 g

* kombucha beverage (5% (v/v)) = 50 ml

== ingredients ==

* black tea (0.6% (w/v)) = 6 g

* brown cane sugar (6% (w/v)) = 60 g

== equipment ==

* 1.5 l culture container (glass, wide mouth)

* water kettle or pot for water boiling

* scale

* strainer

* spoon

* 250-1000 ml measuring vessel

* cheesecloth or muslin

* 3 l pot

== working manual ==

===='''Starting new batch of kombucha'''====

* bring 250 ml of water to boil

* transfer the boiled water to the pot, add 6 g of tea and leave to steep for 5-10 minutes

* strain the tea leaves and dispose them

* add 60 g of sugar to the liquid and stir to dissolve

* add 500 ml of cold water and mix, checking the temperature aiming for lukewarm

* transfer the tea sugar syrup to the culture container

* add 50 ml of kombucha starter

* fill up to the final volume of 1 l with cold or lukewarm water

* add the SCOBY (young white side up)

* cover the top of the container with a breathable screen to protect against flies (especially fruitflies)

* leave the culture to ferment at room temperature (15-25°C) for 4-7 days out of direct sun

* start to taste after 3 days

* once the beverage tastes fermented and to your liking, harvest it (see section below) and start a new batch of kombucha with your freshly harvested kombucha mother, repeating the process above

===='''Harvesting kombucha'''====

* once the kombucha tastes to your liking, it is time to harvest it

* prepare the pot and fix the strainer on top

* lay out the cheesecloth or muslin on top of the strainer

* strain the liquid from the harvesting batch through the strainer and muslin, dispose the debris

* add sugar and flavouring agent (for example ginger infusion) to the strained brew, to your liking

* transfer to swing-top bottles, or any bottle which can be closed properly and move them to the cold (4°C - fridge)

* drink preferably after a week or so, allowing the flavours to combine (sweetness is decreasing with prolonged time of storage)

* kombucha fermented for 4-7 days is quite light, drinking 0.5 to 1 l per day is fine for most people

* well-stored kombucha can taste great even after half a year

====='''Secondary fermentation'''=====

* if you prefer your drinks fizzy, sweeten the harvested brew a bit more than you like and transfer it to the bottles

* seal them and leave them to secondary ferment at room temperature for 1-2 days (20-30°C), creating the fizzyness by capturing fermentation-produced carbon dioxide

* you can fill some kombucha into a soft plastic bottle to gauge the developing pressure more easily

Recipe:Kombucha brewing manual - short workshop form

2014-01-26T21:12:11Z

Alexander: Made ingredient list values consistent with recipe text

= Kombucha Manual - short workshop form =

This manual will teach you how to prepare and harvest your first batch of kombucha, helping you to continue to brew the kombucha on your own.

* culture/brew volume Vc = 1 litre

== active culture ==

* piece of kombucha SCOBY (mother) (1-5% (w/v)) = 10-50 g

* kombucha beverage (5% (v/v)) = 50 ml

== ingredients ==

* black tea (0.6% (w/v)) = 6 g

* brown cane sugar (6% (w/v)) = 60 g

== equipment ==

* 1.5 l culture container (glass, wide mouth)

* water kettle or pot for water boiling

* scale

* strainer

* spoon

* 250-1000 ml measuring vessel

* cheesecloth or muslin

* 3 l pot

== working manual ==

===='''Starting new batch of kombucha'''====

- bring 250 ml of water to boil

- transfer the boiled water to the pot and add 6 g of tea and leave to steep for 5-10 minutes

- strain the tea leaves and dispose them

- add 60 g of sugar to the liquid and stir to dissolve

- add 500 ml of cold water and mix checking the temperature aiming for lukewarm

- transfer the tea sugar syrup to the culture container

- add 50 ml of kombucha starter

- fill up to the final volume of 1 l with cold or lukewarm water

- add the SCOBY (young white side up)

- cover the top of the container by breathable screen to protect against flies (especially fruitflies)

- leave the culture to ferment at room temperature (15-25°C) for 4-7 days out of direct sun

- start to taste after 3 days

- once the beverage tastes like fermented and to your liking harvest it (see section below) and start a new batch of kombucha with your freshly harvested kombucha mother epeating the process above, therefore making new black tea sugar sirup and adding the culture to it

===='''Harvesting kombucha'''====

- one the kombucha tastes to your liking it is time to harvest it

- prepare the pot and fix strainer on the top

- lay out the cheesecloth or muslin on the top of the strainer

- strain the liquid from the harvesting batch through the strainer and muslin, dispose the debris

- add sugar and flavouring agent if you like to the strained brew (for example ginger infusion)

/ - if you prefer still drinks adjust the sweetness to your liking and transfer preferably to swing-top bottles or any bottle which can be closed properly and move them to the cold (4°C - fridge) and drink when you like

/ - if you like your drinks fizzy sweeten the brew a bit more than you like and transfer it to the bottles, again preferably swing top bottles

- seal them and leave them to secondary ferment at room temperature for 1-2 days (20-30°C) creating the fizzyness by capturing by fermentation produced carbon dioxide

- move the bottles to the fridge and drink preferably after a week or so allowing the flavours to combine (sweetness is decreasing with prolonged time of storage)

- kombucha fermented for 4-7 days is quite light, drinking 0.5 to 1 l per day is fine for majority of the people

- well stored kombucha can taste great even after a half year

User:Alexander

2014-01-23T09:51:11Z

Alexander: Created page with "My first exposure to food hacking was at [https://events.ccc.de/congress/2013/wiki/Assembly:Food_Hacking_Base 30C3], where I learned about making my own Recipe:Kombucha brew..."

Traditional Kimchi making manual

2014-01-23T09:48:24Z

Alexander: Alexander moved page Traditional Kimchi making manual to Recipe:Traditional Kimchi making manual: Moved to recipe space

#REDIRECT [[Recipe:Traditional Kimchi making manual]]

Recipe:Traditional Kimchi making manual

2014-01-23T09:48:24Z

Alexander: Alexander moved page Traditional Kimchi making manual to Recipe:Traditional Kimchi making manual: Moved to recipe space

== Kimchi Making (paechu kimchi) ==

'''Ingredients'''

chinese cabbage 2 kg (1pogi)

water 2400 ml (10C)

sea salt (coarse salts) 240 ml (1C)------> for soaking

radish 250 g

green onion 100 g

onion 100 g

leaf mustard (another vegetables etc) 50 g

red pepper powder 100 g

garlic 5T

ginger 1T

pear or apple or persimmon

fermented fish sauce 60 ml (1/4C)

sticky rice powder (1:5)-1/2T powder +150ml

water (a tangle water (from boiled seaweed) is better) 100ml

medium coarse salt

'''Equipment'''

cutting board and knife, large bowl, gloves (optional but highly recommended), plate and something to weight the kimchi down, colander, small bowls, blender, jars, gas/electric range, pots

'''Instructions'''

Salt the cabbage (paechu jeorigi)
prepare a bowl with water and add salt (ratio salt to water 1:5), preferably use natural course sea salt (3/4C salt melting with water and 1/4C just sprinkled on the cabbage)
* cut the cabbage in halves and then tear the halves appart with hands and transfer into the salt water mix
* put a plate on top and weigh it down with something heavy, like a jar or clean stones so the cabbage is submerged
* let stand for 5 hours, after then switch the cabbage from the bottom to the top
** summer time or small amount 3~6 hours
** winter time or a large amount 8 hours~1 day generally
* rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes

'''Preparing the filling mix'''

* prepare sticky rice powder porridge [chapssalpul] and if you can prepare a tangle water (but you can skip this). If you skip the tangle water prepare more chassalpul
** a tangle water: boil the cold water with a piece of a tangle during 15min
* let this broth to cool down
* clean properly the vegetables from any impurities (the ingredients should not have any major bacterial, yeast or fungal infections) like earth, starting with the radishes
* slice the radish ([chaessulgi]: this type of slice we call [chaessulda]) on a slicer to 2-5 mm strips of whatever length
* slice another vegetables (green onions, leaf mustards, dropworts etc) too, generally 5 cm long cuts, doesn’t matter too much.
* blend yellow onion, apple and pear (add this natural sweetener to the cabbage, if you don’t have you can use sugar)
* add the garlic 5T and ginger 1T and fermented fish sauce 60 ml and blend all together
* add the red pepper powder 100 g into the chapssalpul
* mix well the prepared ingredients in the big bowl (we call this [paste’so]

'''Mixing and packing'''

combine the vegetables and paste
* gently squeeze any remaining water from the cabbage
* mix thoroughly using your hands, gently work the paste into and around the cabbage leaves and between them, one by one until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
* squeeze the air out of the cabbage and try to pack the outer bigg leaves around the cabbage half protecting it and making it more compact
* pack the kimchi into the jar pressing down on it until the brine rises to cover the vegetables (do not push too hard so you do not crush the structure of the cabbage, compromising the texture!)
* seal the jar!!!

'''Fermentaton'''

* let the jar with kimchi ferment at room temperature for 1-2 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow
* check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine (this also releases gases produced during fermentation). Taste a little at this point, too!
* when the kimchi tastes ripe enough to your liking, transfer the jar into the refrigerator. You may eat it right away, but it's best after another week or two.
* close the container airtight and let to ferment at temperatures between 2°C to 10°C with the fermentation period ranging from 3-4 months till several years
* if we keep the 3.25%salt-concentration kimchi under the 2~7°C for 35 days, after than we can taste really delicious kimchi (best delicious ph; 4.3)
* take out the kimchi when you want to consume it, keeping the container closed in meanwhile, and enjoy!