10-11-2007, 03:07 PM
|
#18
|
|
Prepping...
Join Date: Jan 2005
Location: Here, there, everywhere
Posts: 11,405
|
Quote:
Originally Posted by Capt Jack
diggin some good kimchee. havent had any in ages.
as far as the lye...isnt that what they use to make black olives?
(the answer being yup ) |
Lye or brine.
Quote:
|
Originally Posted by Capt Jack's link
The fruit, naturally bitter, typically subjected to fermentation or cured with lye or brine to make it more palatable.
Green olives are allowed to ferment before being packed in a brine solution. American black ("California") olives are not fermented, which is why they taste milder than green olives.
|
__________________
Spork is the new MacGyver
|
|
Submit to Quotes
|
Threaded Mode