Reddit reviews Crazy Korean Cooking Premium Kimchi, Sauerkraut Fermentation and Storage Container with Inner Vacuum Lid, Sandy Brown, 0.9 gallon (3.4 L)
We found 6 Reddit comments about Crazy Korean Cooking Premium Kimchi, Sauerkraut Fermentation and Storage Container with Inner Vacuum Lid, Sandy Brown, 0.9 gallon (3.4 L). Here are the top ones, ranked by their Reddit score.
The original sandy brown colored container for foods with strong colorThe Perfect fermentation and storage container combining the ancient Korean Onggi principle with modern andeasy-to-use technologyHigh quality polypropylene plastic mixed with 7-10% natural clay for optimal porosity and all components are made with FDA approved materials, free of BPA, DEHP and leadIt induces anaerobic environment in which the beneficial bacteria (lactic acid-producing bacteria) thrive and the crispy texture and vibrant color are maximizedThe adjustable inner vacuum lid to minimize air inside, protect the surface of the food
Don't worry about rushing to finish it super quickly. I've been eating kimchi since I was itty bitty, and I actually prefer it as it gets more and more sour. Plus, if you ever want to cook with kimchi, sour is definitely what you want. You can make killer fried rice, stews with pork and tofu and potatoes, crispy, chewy pancakes... So many great options for cooking with kimchi, but fresh just won't do for these kinds of things.
I tend to make my kimchi in really large quantities given that I live in a household of only two, and I am a Korean married to a very white man (he likes kimchi, too, but he'll never eat as much of it as me). I usually pack most of it into my giant kimchi container (like this, but taller: https://www.amazon.com/Crazy-Korean-Cooking-Sauerkraut-Fermentation/dp/B00M40ANMO ) and then I pack the rest into quart sized mason jars, usually 2-3 of them. The big boy goes into the far back of the fridge where it's coldest, and I forget about it until all the jars are empty. I leave the jars out to jump start the fermentation. A couple days later I have my choice of sour level. If I want super fresh tasting kimchi just for eating, I can always raid the big boy hiding out in my fridge. For most of my meals/cooking, I pull from the jars. Once all the jars are empty, I'll fill one jar from the big boy with kimchi that I can keep more easily accessible.
I use these plastic kimchi fermenters and they work perfectly! Well worth the money, imo. Have two with pickles and two with kraut at the moment.
I'm using this fermentation container.
Is the whole thing still good for consumption or do I have to throw this batch out?
i currently use a carafe with an airlock but am looking to buy this which is for making kimchi and sauerkraut
http://amzn.com/B00M40ANMO
Most non Asian grocery stores tend to not sell their kimchi heavily fermented. The kimchi boxes work for any ferment for what it's worth. They look like this https://www.amazon.com/dp/B00M40ANMO
There are sauerkraut recipes all over the internet, and it is one of the easiest things to ferment. Chop (or shred) cabbage, add salt, and wait. I also add caraway seeds. I think one of the most important parts to making sauerkraut is to make sure you have a nice crock. I used this one. Homemade sauerkraut is so good you can eat it like salad.