Jt101

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  • in reply to: Onggi! How to use?#91346
    Jt101
    Participant

    JDK, where did you buy your 5L Onggi?

    Thanks

    in reply to: Onggi vs Sauerkraut Crock#91315
    Jt101
    Participant

    So I decided to use my 5L sauerkraut jar. Seems to be successfully making the kimchi, as I can hear a bubble escape the water trap every so often.

    Apparently you put a small stone in the trap to prevent pressure differential forcing the water into the kimchi inside.

    The bulk of the kimchi is being held down with weights. I can’t seem to stop small food particles floating the surface. When I fish them out, more rise up.

    Anyway, my concern is now mould. Obviously the jar is too big to go in the fridge. I am assuming that as I consume the kimchi, the growing air space inside the jar will increase the chance of fungal growth once the kimchi has stopped fermenting (presumably when it is busy fermenting, the CO2 released is enough pressure to force out any nasties, but once it slows down, and I open the jar to take some kimchi, I potentially contaminate it.)

    So the question is, should I now transfer it to smaller 1L jam jars and store in the fridge, or will it be Ok so long as i ensure the kimchi is submerged under liquid with the weights, despite the growing air space?

    And how does this relate to how it is done traditionally in Korea?

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    in reply to: Onggi vs Sauerkraut Crock#90869
    Jt101
    Participant

    Interesting. Seems strange given that they’ve probably been used for making sauerkraut for a very long time.

    Anyone else tried using these to make kimchi?

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