Cabbage Bombs 💁

Home Forums Korean food discussion Cabbage Bombs 💁

Viewing 2 reply threads
  • Author
    Posts
    • #69804
      Noodle_Approval
      Participant

      Ok! So I just made my very first batch of kimchi (so exciting). I used a large sun-tea jar with a screw-top lid to house my dreamy cabbage concoction. Unsure of how long my big baby would take to ferment, I lovingly placed it in my pantry, and began to giddily and obsessively check on it. After one day it started to get really happy and bubble, I though, heck, I’ll let it go another day. Well, late last night while I was snoring and dreaming of kimchi, I was awoken by a loud BANG!, POP!, CRASH! from my pantry! I ran downstairs and threw my pantry door open only to witness THE BIGGEST KIMCHI EXPLOSION EVER. My precious kimchi couldn’t wait to be born. Luckily it looked like my kimchi shot up out the pour-spout in the lid to the ice-tea carafe it was in and not the glass. So, inside a cloud of stink and spice and sour juice I cleaned the explosion the best I could and promptly plated myself, what happens to be, some delish kimchi. 👍🏻 I guess my question is, how do I prevent kimchi bombs and other violent acts of fermentation? Xo

    • #69810
      EvilGrin
      Participant

      Simple, use a vented fermenter. They sell lids with air locks on Amazon. They fit large mouth Mason jars.

      You could also look into a E-jen fermenting pail or bucket. You can pick them up for under $20.
      https://www.amazon.com/jen-Kimchi-Container-Probiotic-Fermentation/dp/B00SWBJJQ0
      https://www.amazon.com/gp/product/B010R6AFVA/ref=pd_day0_79_6?ie=UTF8&pd_rd_i=B010R6AFVA&pd_rd_r=SJ6CPQR93QEC1T0JGG6V&pd_rd_w=As4PP&pd_rd_wg=NVS4G&psc=1&refRID=SJ6CPQR93QEC1T0JGG6V

      Little Big Mouth Bubbler if you want glass. Just supply your own air lock.
      Little Big Mouth Bubbler®

    • #70076
      Oxide
      Participant

      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.

Viewing 2 reply threads
  • You must be logged in to reply to this topic.