Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 >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 Quote Link to comment Share on other sites More sharing options...
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