gamble
Member
- Joined
- Mar 24, 2016
- Messages
- 64
- Reaction score
- 108
I had been making Kimchi with Costco bought bulk garlic. Had issues with it not being right by my taste. Stopped and went back to fresh garlic and back to goodness. Checking the label of the Costco Garlic the only listed ingredient was Citric Acid. Could Citric acid limit fermentation? (BTW Costco Bulk garlic is great for cooking)