1.4 Litre Fermentation Jar with Air-Release Valve
Availability: In Stock
*Making your own delicious sauerkraut or kimchi is easy with our special fermentation jar
*Features a one way valve to automatically release built-up gases from the fermentation process
*Airtight silicone seal prevents contamination. Wide-mouthed for easy use
*The airtight lid features a one-way valve that allows built-up gas from the fermenting process to escape automatically, so therell be no explosive situations.1.4 litre glass jar
Chop the cabbage into strips 2cm wide. Place in a large bowl and scatter over the salt, rub it into the cabbage until it begins to wilt. Cover with cold water and leave for and hour or two to soak up the salt. Drain and rinse well in a colander.
Grind the garlic, ginger, sugar and chilli in a pestle and mortar - or mix in a spice grinder to form a paste. Squeeze most of the liquid from the cabbage and place it in a large bowl with the radish and spring onions. Add the spice and rub in well.
Storage
Pack the mixture into a clean, dry fermenting jar, pressing down so that the juices fill the air spaces. Insert your weight on top of the Kimchi. Screw on the lid with the silicone stopper pushed down, leave at room temperature to ferment.
This can take 2-6 days, but check the Kimchi each day and press down the cabbage to keep it moist.
Then store the Kimchi in the fridge for a couple of weeks before using with the silicone stopper pushed down. The taste will be strong and firery.
Use within 2 moths
