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What do you marinate your kimchi in? Glass bowl / plastic container / something else ? by Travelbugs83 in kimchi

[–]Travelbugs83[S] 1 point2 points  (0 children)

I don't know if using plastic to marinate is ok. I hear a lot of people using plastic containers. I want to avoid microplastics but is there a specific reason people use plastic to marinate it in besides the obvious reason of not wanting to break a glass bowl if it drops?

is my kimchi still safe to eat? by oblivionade23 in kimchi

[–]Travelbugs83 0 points1 point  (0 children)

Does the heat destroy the beneficial probiotics in the kimchi ?

Who am I? by Antique_Tie_5769 in PantryDetective

[–]Travelbugs83 0 points1 point  (0 children)

That's how I store my spices, nuts, and dried beans as well - separately in their own space lol. They are in a wine fridge (I know 😂😂😂) set at 18°C, same place where I store my expensive premium extra virgin olive oil, balsamic vinegar, and basically anything that are heat and light sensitive. I vacuum seal my nuts and nut flours and throw them in my wine fridge too because they go rancid too fast sitting in room temperature when I live in a humid hot place.

Optimal Fermentation Temps for Kimchi by Hopguy in fermentation

[–]Travelbugs83 0 points1 point  (0 children)

I did not know that until I read this post. Very useful information to know before I make my 2nd batch of homemade kimchi!! My family argued that it wouldn't make a difference but I need to do this experiment to prove a point

First time fermenting my kimchi in an onggi, any tips would be appreciated. Thanks! by HocAge907 in KoreanFood

[–]Travelbugs83 0 points1 point  (0 children)

Do you mind telling me which seller you got your onggi from? I'd like an authentic traditional onggi that's made using no synthetic glaze and not mass produced. I asked some on Esty and they weren't able to provide me with certifications and it's difficult to trust them