Korean cooking forum topics:
Hello y’all, just made some kimchi and as always there is something that I am always worrying about which are these air bubbles that form down in the kimchi glass I use, I always try to remove these bubbles by adding a little bit more of water and pressing down really hard… and in the end it tastes good, no problems whatsoever. What I wanted to know is whether anyone would have some advice for me or is this normal? Is there anything that I can do? Are these ”bubbles” dangerous for kimchi fermenting or am I worrying about nothing? Please let me know, I would really appreciate!
Cheers from Rotterdam!
I’d say bubbles aren’t a problem; it’s just normal gasses from the fermentation process. Think of how beer and sparkling wines/champagne get their bubbles!
The only issue might be if there are enough bubbles to build up enough pressure to blow off the lid of your container… which means it has to be fermenting *alot*.
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