As we have predicted, the cabbage we used for our winter batch is only satisfactory, and it’s definitely greener than usual. When it was the time to ‘crack the barrel’ of the new batch, I was away that day and couldn’t test the kimchi. I entrusted the tasting to my business partner, Rachel.
And then I received a text message from Rachel….the kimchi has a slight bitter taste.
My heart sunk… If the kimchi quality doesn’t meet our standards, there is no way I am sending this out to stores or clients. Should I throw away a whole batch of kimchi? As a small startup, this loss could cost us a business.
After taking some time to clear my head, Rachel and I decided to wait out a week, to see if the flavour would improve. We were putting our future at the hands of mother nature. Perhaps, the magic of fermentation would solve our problem
As you could guess, it was an intense week for both of us. After the week had passed, we dug into the same jar of kimchi again. AND WHAT A RELIEF! The bitter green taste is gone! All that was left was nice crunchy kimchi with a great umami flavour.