What's the proper way to pack or weigh down kimchi? Get clear instructions for keeping your vegetables submerged, whether in a crock or a simple jar.
1 Answer
To properly pack kimchi in a fermentation crock or jar, ensure the vegetables are fully submerged in the brine. Use a weight, such as a fermentation weight, a clean rock, or a sealed bag filled with brine, to keep the kimchi submerged and prevent mold growth.
Detailed Explanation:
Packing and weighing down kimchi is crucial for successful fermentation. Here's a step-by-step guide:
Prepare the Kimchi: After preparing your kimchi mixture (cabbage, radish, seasonings, etc.), transfer it to your fermentation vessel (crock or jar).
Pack Tightly: Pack the kimchi firmly into the jar, pressing down to release any trapped air. This helps create an anaerobic (oxygen-free) environment, which is essential for fermentation.
Ensure Submersion: The most important step is to ensure that all the vegetables are completely submerged in the brine. If the vegetables are exposed to air, mold can grow, ruining your kimchi.
Add a Weight: Place a fermentation weight on top of the kimchi. If you don't have a fermentation weight, you can use a clean, smooth rock (boiled for sanitation) or a resealable plastic bag filled with brine. Make sure the bag is sealed tightly to prevent leaks.
Check Brine Level: As the kimchi ferments, it will release more liquid. Ensure the brine level remains above the vegetables throughout the fermentation process. If needed, add more brine (made with salt and water) to maintain the proper level.
Seal the Container: If using a jar, ensure the lid is not screwed on too tightly. You want to allow gases to escape during fermentation. If using a crock with a water seal, maintain the water level in the seal.
Pro Tip:
When using a bag filled with brine as a weight, double-bag it to prevent leaks. A small leak can introduce unwanted bacteria and compromise your kimchi.