So i want to make some kimchi, and found some recipes that are good, but i had some concerns about fermentation.
I coudn't find a traditional kimchi/pickle jar, i see korean influncers use at a decent price, so i thought i could use a glass jar.
I read i shoud leave it to ferment outside (in a cool place) for a few days, while leaving the lid slightly open so that any pression can evacuate and then place the kimchi in a box and store it in the fridge to be prepared and eatan.
Is this correct ?
Any other tecnique or advice to make my kimchi?
Should I boil my jar as to sanitize it, maybe ?
[link] [comments]
from AskCulinary https://ift.tt/f1G6C8O
Comments
Post a Comment