Reply To: Cabbage Bombs 💁

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I do the fermentation in a 2-gal Rubbermaid plastic bucket intended for the food service industry. You can get a set of 3 buckets cheap from a Costco Business Center, in the restaurant supply area. While fermenting, I do not snap the lid close, just leave it loosely covering the top so things do not fall in or crawl into the kimchi. After fermenting I either transfer the kimchi to smaller jars and refrigerate or snap the lid closed on the 2-gal bucket and refrigerate it. A 2-gal bucket takes up a lot of refrigerator space.

Folks that do fermenting know to never ferment in a glass jar with the lid tightly closed. It is just a matter of time until the jar will explode. People that do a second fermentation of kombucha in sealed bottles designed to hold in the pressure of beer or ale will put the bottles in a box with a cover to contain flying glass in the event of an explosion.