Fermenting Kimchi
Home › Forums › Korean food discussion › Fermenting Kimchi
- This topic has 2 replies, 2 voices, and was last updated 8 years, 12 months ago by
dedmund.
Viewing 2 reply threads
- AuthorPosts
- April 23, 2015 at 10:35 am #60854
dedmundParticipantI want to try making Kimchi but have a questions about storage containers and fermenting. I have a gallon sized glass Mason Jars to put it in. Do I just fill the jar, screw on the lid and leave it sealed on the counter or in the pantry for a couple of days? Then move it to the fridge? I live in texas where it is already 80 and 90 degrees so very warm. If I can find a kimchi pot, should I move some to that and leave it in the pantry so he can have room temp, well fermented kimchi? Will my kitchen smell of Kimchi all the time if I use the pot?
- April 28, 2015 at 12:33 pm #61084LynnjaminParticipant
A mason jar is perfect for this, but set the lid without the screw collar on the jar. Gas will be able to escape gently. Leave several inches of headspace for the expansion due to gas bubbles. It won’t take long for fermentation to get off to a great start. Maybe only one day. Fermentation continues in the fridge, but nice and slow. You can take out a small portion at a time, perhaps one day’s supply, and put it on the counter a few hours before you want to eat it. About the smell, well, there’s no way around it. It’s going to smell slightly garlicky and cabbagey in your kitchen. I put a sign on my fridge alerting everyone that there is kimchi inside. Then they know where the smell is coming from, and saves me from having to defend myself from people saying “do you realize how bad that smells??” It’s good to just own it, “Yes. It has a strong smell. Bold foods often do”. Have fun! Keep us posted on your adventure!
- April 30, 2015 at 9:16 am #61107dedmundParticipant
Lynnjamin, Thanks so much for your reply. Very helpful. Can’t wait to try it!
- AuthorPosts
Viewing 2 reply threads
- You must be logged in to reply to this topic.