This is the first time I’ve seen your channel and I absolutely love it! While I’m very creative, I love research and data. So, the fact that you put some much time and effort into getting the data and getting the experts really speaks to me. Thank you!!!!
When you ferment the kimchi in the glas container do you open the lid up now and then to let the air/ bubbles out or do you keep it closed during that process?
김치를 용기에 넣어 발효시킬때 뚜껑을 열면 발효가 빨라집니다 빠르게 맛이 변하고 보관할수있는 시간이 짧아집니다 한국에서는 보통 의도적으로 뚜껑을 열어서 빠르게 발효 시키는 방법을 사용하지 않습니다 When fermenting kimchi in a container, opening the lid speeds up fermentation. The taste changes quickly and the storage time is shortened. In Korea, we do not usually intentionally open the lid to quickly ferment.
Don't lit the containers as long as possible until it's ripe respectively sour enough (i.e. for Jjigae). That's what my experience of decades tought me.
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This is the first time I’ve seen your channel and I absolutely love it! While I’m very creative, I love research and data. So, the fact that you put some much time and effort into getting the data and getting the experts really speaks to me. Thank you!!!!
Wow you guys worked really hard on this. Good stuff.
Very interesting! Looks tasty too!
Thanks so much!
very cool
When you ferment the kimchi in the glas container do you open the lid up now and then to let the air/ bubbles out or do you keep it closed during that process?
김치를 용기에 넣어 발효시킬때 뚜껑을 열면 발효가 빨라집니다
빠르게 맛이 변하고 보관할수있는 시간이 짧아집니다
한국에서는 보통 의도적으로 뚜껑을 열어서 빠르게 발효 시키는 방법을 사용하지 않습니다
When fermenting kimchi in a container, opening the lid speeds up fermentation.
The taste changes quickly and the storage time is shortened.
In Korea, we do not usually intentionally open the lid to quickly ferment.
Our experts recommended to keep the jar closed for 1 day and then open it to "burp it" and let excess air out.
Don't lit the containers as long as possible until it's ripe respectively sour enough (i.e. for Jjigae). That's what my experience of decades tought me.
Will the raw veggies digestaable? & what's the one ingredient that leads to fermentation 😅
Acidic food in plastic? no thank you