Festering filth

[Mash]

... Top the cabbage with a Gü brand pudding ramekin and clip it shut.

That's a good idea. To compress it yes?

I just lob my kimchi in, firm as I can.

[phantom]

... Top the cabbage with a Gü brand pudding ramekin and clip it shut.

That's a good idea. To compress it yes?

I just lob my kimchi in, as firmly as I can.

The Gü brand ramekin does indeed compress it enough (normally) to force the cabbage down and raise the brine level.

I still use one on kimchi as well, but I don't bother just quarters or sixths with the cabbage (don't need to think about making sure that the pieces are big enough to pick up with chopsticks) I just shred it all as for sauerkraut. I do make the paste as per one of the recipes (maangchi on youtube, but scaled down to 2 or 3 kg per batch), but then I just pack the jar as normal and use the ramekin - sometimes there's enough juice for the level to rise, sometimes not - equally, I also like to add a little Thai shrimp paste as I love the umami this gives but with that and the fish sauce, I usually ferment my kimchi in the fridge, so it stays in for about a month.

[Mash]

I am eating kimchi from a few months ago. Does it need to stay under juice. This batch is quite dry.

[phantom]

I am eating kimchi from a few months ago. Does it need to stay under juice. This batch is quite dry.

I don't know. If you take an original Korean version, they prepare/make it and it stays undisturbed. Here we tend to make it in much smaller batches, and with the kit available, I suspect it does indeed need to be kept below the liquid level, otherwise it can be prone to molding.

Hence why I said about it "needing" something to keep it pressed down/below liquid level. Sure that's more sauerkraut-like but it works and I'd guess most of the flavour is coming from the paste anyway.

[Mash]

I have thought that. My dry ones seem to be OK. Strange.

Perhaps there is no one way

[Easydrinker]

No mate, there isn't.
Found an opened jar of olives in the cuboard last week.
Thick layer of white crud on the surface.
Rinsed them off and ate them.
Still here

Robert.

[Mash]

Been there

[Easydrinker]

Still here, rinse and eat.
Don't fear the BBE food fairies.

Robert.

[Mash]

It kimchi day, just off to shred the cabbage. Nice. Looking forward to it.