I made kimchi for the first time ever, now it’s time to pray
I made kimchi for the first time ever, now it’s time to pray
by Elegant-Jaguar-2803
4 Comments
2SWillow
I always take a sterile stone, (baked in the oven for 2 hours) and place it in the jar to press and keep the cabbage submerged. Otherwise it looks good, just a little dry. I’d have drawn out a bit of moisture with kosher salt first
NTGenericus
Looks great! But you should really mash it down into that jar to get rid of all the air spaces.
CloverHoneyBee
Don’t seal the jar tight like it is, when the fermenting begins it will create a ton of pressure which could be very messy when you open it. You can put some parchment paper over the top but don’t seal the lid like it is. Also, I always put mine on a larger plate or ceramic baking pan as it always seems to overflow while fermenting.
itsastonka
Leave the lid open, cover with a clean towel to keep out dust and insects. Also, in future, a wider-mouthed jar will be easier to remove the kimchi. Use a wooden spoon or similar to shove it all down to the bottom so that there is only liquid on top. Any pieces not fully submerged can easily grow mold until it is fermented. Keep it dark and at as stable and warmish a temperature as you can. Looks tasty though well done.
4 Comments
I always take a sterile stone, (baked in the oven for 2 hours) and place it in the jar to press and keep the cabbage submerged. Otherwise it looks good, just a little dry. I’d have drawn out a bit of moisture with kosher salt first
Looks great! But you should really mash it down into that jar to get rid of all the air spaces.
Don’t seal the jar tight like it is, when the fermenting begins it will create a ton of pressure which could be very messy when you open it. You can put some parchment paper over the top but don’t seal the lid like it is.
Also, I always put mine on a larger plate or ceramic baking pan as it always seems to overflow while fermenting.
Leave the lid open, cover with a clean towel to keep out dust and insects. Also, in future, a wider-mouthed jar will be easier to remove the kimchi. Use a wooden spoon or similar to shove it all down to the bottom so that there is only liquid on top. Any pieces not fully submerged can easily grow mold until it is fermented. Keep it dark and at as stable and warmish a temperature as you can. Looks tasty though well done.