I was wrong about using a regular jar for my kimchi

For months I kept my kimchi in a standard quart jar with a plastic lid, and it always came out too fizzy and soft. Last week I switched to a proper Korean onggi pot I found at a shop in Koreatown, and the difference is night and day. The clay lets it breathe just right, so now my second batch is perfectly crunchy and tangy after only five days. Has anyone else made a switch like this that totally fixed their ferment?

3 comments

3 Comments

grace_white1mo agoMost Upvoted

My first batch in a regular jar was way too sour after three days. I mean, the onggi pot just keeps the temp more steady, so it ferments slower and even. It's a simple fix but it makes all the difference.

oscarw831mo ago

Man, why did I think a pickle jar was a good idea for so long? I used an old pasta sauce jar for my first kraut and it basically turned to salty mush. Felt like a real genius when I finally got a proper crock and it just worked. Guess some of us have to learn the hard way.

sarah5311mo ago

What finally made you switch from jars to a crock? I've seen people make it work with jars, but they always seem to fight it more. The right gear just removes so many variables.