Reply To: Kimchi gone wrong…

I use a big stainless steel bowl for kimchi and a lot of other foods I ferment. I store the finished product in glass jars or food-safe plastic containers. I have been told and I have read that it is a no-no to use any kind of metal bowl because when bacteria comes in contact with metal it can be killed off. I thought about that … such a small area of the cabbage comes in contact with the metal. Me and my stainless steel bowl have never had a problem with fermentation.