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I finally got my kimchi to stop exploding by using a trick with a plastic bag
For months, every time I made a batch of kimchi, it would bubble over and leak all over my kitchen counter. I was using those fancy airlock lids, but they just didn't seem to work for my super active ferments. Last week, I tried something my grandma used to do. I filled a small zip-top bag with a bit of water and salt, sealed it tight, and placed it right on top of the kimchi inside the jar before screwing the lid on. The bag acts like a weight to keep everything submerged and also creates a seal that lets gas out without letting air in. It's been sitting for five days now with zero mess. I just burp the jar once a day by lifting a corner of the lid. Has anyone else tried a method like this for really fizzy ferments? I'm curious if it works for sauerkraut too.
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beth_singh18d ago
Wait, it got on the ceiling?
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michaeltorres18d ago
My last batch of kimchi made a huge mess on day three. I had red cabbage juice running down the cabinet doors. Your grandma's trick with the water bag is smart. I'm going to try that next time because cleaning up sticky brine is the worst part. It makes sense that the bag would seal but still let pressure out. I bet it would work for sauerkraut too since that gets pretty fizzy.
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