Kimchi Fermentation Vessels

• It is important to avoid using reactive metal vessels for fermentation. Other than that, most food safe vessels are suitable for the fermentation of kimchi. Because it is typically made in smaller batches than other fermented items such as pickles and sauerkraut, half gallon or quart mason jars are particularly good for making a batch of kimchi. Old glass jars as well as food-safe rigid plastic containers are also suitable. Refrain from using even enameled metal containers, because small cracks and chips can allow a reaction with the acid and metal that can produce toxic results.

Kimchi Basics

• Kimchi is made in two steps. In the first step, the napa cabbage and other vegetables are brined in a salted solution for up to 12 hours to allow the vegetables to release their stored water. This stage is completed using a large bowl and a plate to weight down the cabbage in the brine. After this stage, the brine is drained and mixed together with ginger, scallions, Korean ground dried hot pepper and sugar. The cabbage is then packed into a jar and covered with the brine. The remaining brine is placed in a zippered bag and stuffed into the mouth of the jar to keep the vegetables submerged and prevent air exposure. Stored at 68 degrees Fahrenheit, the kimchi will be complete in its fermentation in three to six days.

Fermentation Basics

• During fermentation, yeast and bacteria are allowed to decompose food in a controlled environment. In the case of kimchi, the finished product contains up to twice the level of several B vitamins and niacin, and the same level of vitamin C as fresh cabbage. In pickling fermentations, primarily bacteria is used to break apart the sugars of the vegetables to create acid -- mainly lactic acid -- that helps to preserve the vegetables in this partially decomposed state. The use of salt during fermentation prevents enzymes from softening the vegetables and holds off spoilage microorganisms from populating the fermentation.

Kimchi Making Tips

• Korean ground dried hot pepper is much milder than other peppers and is used in large quantities in kimchi recipes; if you cannot locate it, use a mixture of paprika and cayenne to your taste or substitute New Mexican ground pepper. The most important thing to remember when starting on any fermentation project is cleanliness. Use clean utensils and containers any time that you are working with your kimchi throughout the process. During the initial brining of your vegetables, cover the bowl with a clean kitchen towel to prevent contamination. Begin testing the kimchi at day three of fermentation for the sourness of your kimchi to see if it's to your taste. Refrigerate the kimchi when the desired sourness is achieved; seal the jar with a plastic, tight-fitting cap.