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I didn't make the lids, they're the cheapest set of wide mouth fermentation lids on Amazon.
What are the double brown lid containers?
I get mine on Amazon but it’s less expensive at a Korean market. I prefer the layering method especially when you’re using fish or vegetables, it gives you better distribution of ingredients and turns out less “doughey” but for kimchi it doesn’t matter much. Check out Future Neighbors, it’s pretty straightforward.
This one looks really similar to mine.
Here's some on etsy:
I haven't read the reviews on any of these so you might want to make sure they are quality before purchase.
I first saw it on this sub. It's a lid that lets air out but nothing else, supposedly. It's used for fermentation, got it from Amazon.
Not sure where in the world you are or what options you may have , but I ordered "jar weights" from Amazon. Essentially purpose made little glass weights that fit in jars and keep veggies under brine when fermenting.
wow, in Canada they sell it for 92, better order it from the US :D
This container does a great job of containing odors. The size in the link can comfortably accommodate 3 heads of cabbage, probably 4 but I haven't tried.
https://smile.amazon.com/dp/B00M40AOAK?psc=1&ref=ppx_yo2ov_dt_b_product_details
It also comes in other sizes. I highly recommend it as a great way to store kimchi without stinking up your other food and/or kitchen :)
When I want it mild but still red, I use dried minced red bell pepper. I just powder it in a spice grinder and use like hot pepper flakes. And I adds a nice umami flavor all its own.
I've seen freeze dried (lyophilisated, not frozen then dried) kimchi somewhere. But it's a pretty expensive process so those freeze dried kimchi bits weren't cheap
I've seen freeze dried (lyophilisated, not frozen then dried) kimchi somewhere. But it's a pretty expensive process so those freeze dried kimchi bits weren't cheap
Try an airtight container. It really helps cut down on the smells. I use them for all my kimchis and for 단무지 which can be very strong, and I don't smell them at all when I open the fridge. Just transfer it when you bring it home from the store.
This is the kind I'm talking about:
Ohhhh OK I thought you meant outside outside, not outside of the fridge.
I swear by lock and press containers like this one: https://www.amazon.com/dp/B01LZCVTDI/ They have an interior rubber and plastic grate that pushes the kimchi down to keep it submerged. A weight would do the same thing, but in my experience stuff always seems to creep out of the brine at the edges of a weight while this thing holds the whole shebang down.
Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_api_glc_fabc_HfyaGbQFPK5DG?_encoding=UTF8&psc=1
I live in a small apartment and my wife is pretty pissed Ive stunk up the apartment with fermentation AGAIN. I just got an ejen container to help combat the smell. Ive heard it totally prevents any stinkage. Ill report back in a few days.
Have been making kimchi for years now and my go to brand is Nongshim Farmers Heart (it's made in China I know). I get it at a local Longdan. It' got a nice almost bitter smoky flavour which we really like.
I think there are a few out there. Saw this on Amazon. https://www.amazon.com/dp/B00I7BZW1G/ref=cm_sw_r_cp_apa_i_bFZJFb67B1TRT I even saw kimchi powder on a FB advertisement. Can't remember the brand name.
I got a 1 lb bag off Amazon...made a few batches of kimchi and still have a bunch left. It’s got some kick!
Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb https://www.amazon.com/dp/B005G8IDTQ/ref=cm_sw_r_cp_api_i_WfcDEbZRF856M
I'm actually using Korean salt specifically for kimchi since I'd heard the "bittern" in some salts can cause bitterness... There needs to be a bad luck Brian meme somewhere in here lol
There's the kimchi cookbook.
Some of the recipes have ingredients that make the recipes fussier than they should be, but overall it's a great book.
I love how it has seasonal kimchi that interesting produce such as french radishes. Also, I like how they instruct you to cut your vegetables different sizes based on how long the kimchi will ferment.
I used the book as a starting point to make six different types of kimchi for a kimchi taco dinner party.
From what I've read and fermented myself, the rule is "Submerge in brine and all will be fine."
This book is amazing for exact recipes and creativity, highly recommended!