A few jars of cabbage and a few jars of daikon. Even pre-ferment, they taste fantastic.
Any advice on the fermentation? Just going to stick it in my office closet and check on it every 8 hours.
I cleaned the jars off really well but still got some stuff on the lid. I wiped it down after but there’s still probably some residue. Will that be a problem?
by lwrightjs
8 Comments
That’s way too much kimchi… can I take some of it off your hands for you?
That’s a very nice color! I just leave mine on the counter for 24-48 hours. I live in Florida and even with A/C it can get humid in the hot season. Just crack your lids every 8 hours like you mentioned and make sure to keep the vegetables submerged in the brine. It will continue to ferment in the fridge.
Try and smoosh down to get everything submerged, that will happen soon but might need some smooshing. And definitely crack the lids you don’t want a tight seal while they’re room temp. I do two or three days room temp then refrigerate.
Looks awesome
Looks good! Makes me crave Kalguksu and Bossam
Unless it’s REALLY hot and humid where you are, you don’t need to check every 8 hours. Every 24-48 hours depending on the weather is plenty fine.
Jar residue may not be a problem unless you’re looking to keep it for a very long time, like well past 6 months or more. Maybe not even a problem them given how salty, acidic and garlicky it would be.
Did you include raw squid? Because that’s very pungent!
Guess burp it every 24 hours
I like fresh kimchi more than sour so a few will be gone before it gets to a truly fermented stage so I can take some off your hands if you have too many