amount of salt at a cool room temperature;
it’s allowed to become quite tart and develops
a remarkable, almost flowery aroma thanks to
some yeast growth. Kimchi is made by
fermenting intact stems and leaves of Chinese
cabbage together with hot peppers and garlic,
and sometimes other vegetables, fruits (apple,
pear, melon), and fish sauce. More salt is
used, and the fermentation temperature is
significantly lower, a reflection of its original
production in pots partly buried in the cold
earth of late autumn and winter. The result is
a crunchy, pungent pickle that is noticeably
less acid but saltier than sauerkraut, and may
even be fizzy due to the dominance of gas-
producing bacteria below about 58ºF/14ºC.
Cucumber Pickles Today there are three
different styles of cucumber pickle in the
United States, and the two most common are
really flavored cucumbers; they don’t keep
unless refrigerated. True fermented