My kimchi in a fancy crock versus a plain glass jar was a total game changer

I got a nice ceramic crock for my birthday last month, the kind with the water seal and everything. I did a batch of my usual napa cabbage kimchi in it, and another in my old trusty half gallon glass jar with a loose lid. After a week at room temp, the crock batch was way more active, with bigger bubbles and a stronger sour smell. The glass jar batch was fine, but it just didn't have the same punch. I think the crock kept a more even temperature and the water seal let gas out without letting air in, which the loose lid couldn't do. The flavor difference was real, the crock kimchi had a deeper, funkier taste that I loved. Has anyone else seen a big jump in their ferments just from switching up the container?

3 comments

3 Comments

carr.elliot8d ago

That water seal is key for letting CO2 escape without letting oxygen in. Your glass jar with a loose lid was probably letting in a little air, which can slow down the ferment and change the flavor. A proper seal makes a huge difference for that active, funky taste.

morgan8988d ago

My buddy's kraut went flat until he tried what carr.elliot said.

mark_hayes6h ago

Totally believe it... my first few ferments were in a pickle jar with the lid just sitting on top. The results were so sad and slow, I almost gave up. Getting a proper crock was like night and day, the ferment just goes nuts. Makes me laugh now, thinking I was doing it right before.