I’ve been foiled by my gear in this first kimchi attempt. I purchased ceramic pickling crocks in an effort to get away from plastic. In order to keep the fermenting vegetables in an oxygen free environment you use a small amount of brine and then a round wooden disc with several holes drilled in it and an amount of weight to keep everything submerged.
The weight pushed the wood deep down in the crock and then the wood swelled up from the liquid so it is sadly stuck. I can see and smell the wonderful aroma of kimchi but I can’t get to it. I finally conceded that I would have to drain the liquid out until the wooden disc shrinks back down enough to come free. It’s been about a week now and the disc is not budging. If I can’t still get it out by Sunday it’s time for the drill.
I am temporarily defeated. Next time I will try it with the plastic tupperware container that everyone else on the internet uses, or try to find two glass jars – one large and one smaller that could sit inside the large jar and keep everything under liquid. Live and learn, right? When I have a successful batch of kimchi I’ll be posting it again.
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