+
Bob_B | Jul 2, 201909:26 AM     2

I "make" my kimchi using as a starter a jar of the kimchi I buy at my farmer's market. I add veggies of many kinds and then turmeric, sea salt, pepper. Let ferment for a few days to perhaps ten. I develops a yeast which I mediate in some way - clear it etc. It does "burp" bubbles. And it becomes a slimy condition Which I just mix up and eat - with no apparent affect on me. What is this slime?

Also sometimes - not regularly I add some raw milk or congealed curds produced by letting raw milk sit unrefrigerated for a week or two. BTW, I've been using raw milk for more than ten years and never had a problem. I use 6 or 8 ounces of milk in my daily smoothie; and very often use the separated milk whey in the smoothie. The curds of milk I use as a condiment.

I'm happy to post photos of the separated milk and the kimchi if any of you would think it to be helpful. Thanks

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

13 No-Bake Summer Desserts That Are Stress-Free & Delicious
Recipe Round-Ups

13 No-Bake Summer Desserts That Are Stress-Free & Delicious

by Jen Wheeler | Looking for some easy 4th of July dessert ideas that are ideal for grilling season? Look no further...

11 of Our Most Popular Sides for Summer Grilling & BBQ Season
Recipe Round-Ups

11 of Our Most Popular Sides for Summer Grilling & BBQ Season

by David Watsky | You're well on your way to a great grilling season with our 13 most popular BBQ recipes and even a...

How to Make Wine Pops, the Coolest Summer Treat Around
Recipe Round-Ups

How to Make Wine Pops, the Coolest Summer Treat Around

by Joey Skladany | Ladies and gentlemen, may we present to you the wine pop, a.k.a. your new favorite (and innovative...

This Mixed Berry Pie Couldn’t Be Any Easier to Bake
Food News

This Mixed Berry Pie Couldn’t Be Any Easier to Bake

by Amy Schulman | Best friends Malaka Wilson-Greene and Erica Freeman didn’t expect to land in the baking world. The...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.