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Re: sauerkraut - canning jar help

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>I just chopped up a huge batch of kimchi and I have the 2 quart sized canning

jars as

>recommended in NT. I read the instructions on the canning lids which are

>overwhelming and require special equipment to seal the lids - should I totally

ignore

>these and just stick the stuff in with room at the top per the NT instructions

and just

>screw the lids on?

Screw the lids on loosely. Ignore the directions. I have a PDF

with pictures etc. in the Files section under " Condiments " .

I fold a salted cabbage leaf over the top when making it in jars.

The canning jar directions are for people boiling jars

of sterilized food. You are doing the opposite ... purposefully

growing bacteria. Depending on your kimchi recipe, gas may

be produced, which can break the jars if the gas can't get out.

Using plastic lids is an easy way to avoid this problem. The only

reason you need a lid at all is to keep the flies out (and so

it doesn't smell up your kitchen too bad).

I DO have a Harsch crock, but I commonly use jars

too. They work just fine. Koreans don't generally

use Harsch crocks ... just a ceramic jar with a loose

cover. Or Tupperware even. I cover the kimchi with

a salted, folded, cabbage leaf, which works fine. But

I usually don't go over 2 days at room temp.

-- Heidi

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