Does excacty what it promises
A few years ago, I used this culture to make a batch of cultured vegetables; kimchi.  It worked exactly like it was supposed to and I didn't have to overload on the salt.  Kim simply means "vegetable" in Korean, or so I understand.  Besides the usual cabbage, I've seen Korean kimchi made from daikon and cucumber.<br /><br />  For cultured vegetables, it's best to use vegetables with a fairly low water content, since a high water vegetable, like celery, will disintegrate in mater of three or so days.  I've made cultured vegetable mixes with carrots, daikon, beets and crushed red pepper flakes for a little heat.  Since I'd chopped the veggies into small enough pieces, my former half-Korean neigbor said he would use it as salsa and that it had a nice heat.  I hadn't thought of it, but that's a good use for cultured vegetables.
Rating: 5 stars