This is the radish type kkakdugi kimchi I made with Maangchi’s recipe! This was literally one Korea radish lol it made so much I had to use two big mason jars! Because it made so much I had to adapt the recipie just a little, but I might use a tad less salt next time but otherwise it came out excellent! I kinda want to sit down and eat a whole jar of it now lol
Yayaya, eating fresh kimchi is hard to resist but can be a tad too salty. I usually leave it out overnight with the jar placed in a clean bowl and the lid slightly open to let out any gas. You might get a little spillage from the juices, but you can just pour it back in from the clean bowl. Basically just gives the kimchi a little kick start for the fermentation, but I like my kimchi to have a little extra kick.
I used the silicone mason jar lids that release the gasses but I filled one of the jars a little too much and when I checked it after the first day it shot out juice like a water gun lol
Lol, I’ve never seen these guys before. I can imagine they might get a little too pressurized if you’re not careful. I just use old kimchi jars and keep them in a bowl in case my kimchi gets a little too excited and burps up some juice.
The lid on the jar I filled too high was bulging like it was about to blow lol the other one that had like 3 inches of clearance was fine though