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My first batch of kimchi in the new apartment is finally ready
Last week I opened the jar I started a month ago, right after we moved to Portland. Three years back, I was too scared to try anything beyond basic sauerkraut in my old kitchen. This time I used a full head of napa cabbage and my grandma's old stone crock, which made all the difference. The flavor is so much deeper than my past attempts. What's the longest you've let a kimchi ferment before it was perfect for you?
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richard_kelly546h ago
Stoneware does change things, it breathes different than glass. OliviaBarnes might not get it, but an old crock has tiny pores that let the ferment work better. My longest was a six-month batch in the back of a fridge, turned almost fizzy and super funky. How deep of a flavor are you going for with that cabbage?
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oliviabarnes7h ago
Grandma's old stone crock" made all the difference? It's just a jar, man. How perfect does kimchi need to be?
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