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Are you going to bury it in the ground like they do in Korea?
The reasons for doing that are primarily for temperature and to protect against explosion. Nothing like an exploding batch of kimchi to ruin your kitchen.
These days there are methods to deal with both aspects without resorting to digging holes in the ground.
If you think education is expensive, try ignorance.
"I've made a note never to piss you two off." - Stike
I I do not bury it in the ground. We eat it too fast! A day or two on the counter, depending on the temps, and then to the fridge. I was taught by an amazing Korean lady, and that’s what I do.
Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
39lbs of honey, 6lbs of apples, 9 gallons of water. Last time I checked it was around 17% abv I need to bottle it so I can get some beer rolling, or keg and carbonate haven’t decided, maybe both.
South of Columbus, Ohio.
"It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make." - @Legume
Are you going to bury it in the ground like they do in Korea?
The reasons for doing that are primarily for temperature and to protect against explosion. Nothing like an exploding batch of kimchi to ruin your kitchen.
These days there are methods to deal with both aspects without resorting to digging holes in the ground.
I'm sure there are still folks out in the Korean "boonies" that bury their kimchi crocks in the ground but ain't nobody in Seoul doing that.
Special kimchi fridges do the temp/smell work for most folks. I understand they are also designed to withstand an ounce of C4 exploding so they have that covered also.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik
Hint for Beginners: If the lid pops off under pressure, when you open it, Yes, that means its fermented. It does not need to be thrown out, it was supposed to do that.
Comments
Medium & Mini Max
LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
No...my basement is as deep as it goes.
Medium & Mini Max
These days there are methods to deal with both aspects without resorting to digging holes in the ground.
"I've made a note never to piss you two off." - Stike
I need to bottle it so I can get some beer rolling, or keg and carbonate haven’t decided, maybe both.
- @Legume
Camped out in the (757/948/804)
Not kimchi yet, but the maiden voyage of kraut is nearly done. Starting on a few different peppers for hot sauce tomorrow.
I have traditional dill pickles going now after that maybe jalapenos, carrots and cauliflower ...
Hint for Beginners: If the lid pops off under pressure, when you open it, Yes, that means its fermented. It does not need to be thrown out, it was supposed to do that.
Don't be afraid; the clown is afraid too.