Re: french jars

[Guest guest]

> Is a french jar the mason jar style with the wire hinged lid?

> I am just starting out with fermenting, I was hoping that we

> could discuss types of jars that should be used and sources.

You can get those French canning jars here:

http://tinyurl.com/jet2

[Guest guest]

I have been interested in where to get french canning jars also.

Thanks for the link! Is the only dif, the wire-closing lid? If that

is the case, then I am going to keep on using mason jars but just not

tighten the lid. The mason jars work just fine until you want to

start making a gallon at a time!! My thoughts are that I will need a

crock by then, dunno. BTW, I found 2 french canning jars at a yard

sale this morning for 50 cents each!

Del

> > Is a french jar the mason jar style with the wire hinged lid?

> > I am just starting out with fermenting, I was hoping that we

> > could discuss types of jars that should be used and sources.

>

> You can get those French canning jars here:

>

> http://tinyurl.com/jet2

[Guest guest]

>Is a french jar the mason jar style with the wire hinged lid? I am just

>starting out with fermenting, I was hoping that we could discuss types of

>jars that should be used and sources.

>

>Thanks,

>

Here are the ones I got. They are actually Italian, but, oh well.

They are beautiful, and rather heavy-duty (thicker than the " French

canning jars " they sell at my hardware store). They cost $45 a case,

which actually works because they last forever. They also come

in all different sizes and have colored lids, which is pretty. That

store has ALL KINDS of jars though!

They also have gaskets, for anyone who needs them.

http://www.villagekitchen.com/mfg/br/1825/fido/fido.html

-- Heidi

[Guest guest]

Heidi, these look to have the metal fasteners. Do you actually shut

them for kimchi making without a rubber band? Without fear of them

exploding from co2? I have one and want to just shut the metal clasp

for kim chi.

Thxnks.

>

> Here are the ones I got. They are actually Italian, but, oh well.

> They are beautiful, and rather heavy-duty (thicker than the " French

> canning jars " they sell at my hardware store). They cost $45 a case,

> which actually works because they last forever. They also come

> in all different sizes and have colored lids, which is pretty. That

> store has ALL KINDS of jars though!

>

> They also have gaskets, for anyone who needs them.

>

> http://www.villagekitchen.com/mfg/br/1825/fido/fido.html

>

> -- Heidi

[Guest guest]

>Heidi, these look to have the metal fasteners. Do you actually shut

>them for kimchi making without a rubber band? Without fear of them

>exploding from co2? I have one and want to just shut the metal clasp

>for kim chi.

>

>Thxnks.

Yes, I don't worry about them for kimchi -- my kimchi has little sugar. I made

the kimchi once in a plastic bag and it generated very little gas (that was

the first time I made it and the recipe called for a bag). If your kimchi has

a lot of fruit or sugar in it though, I'd be more careful. Sometimes I lift

a lid now and then to check. When I'm doing something sugary I use

the rubberband method.

However, the jars I have are really tough and the gaskets seem to be

made to move aside before the jar shatters. This depends on the brand,

I'm sure, but the beer bottles I have of the same style take an *enormous*

amount of pressure. One batch was so pressurized that when I opened the

lid it sprayed half the ceiling in the kitchen -- and it was pointing into the

sink! Another one got so pressurized that it DID move the gasket. The gasket

let out the pressure with this ear-piercing screech that about made

ME hit the ceiling. But the bottle didn't break!

-- Heidi

[Guest guest]

Heidi, that was my next question. Do I need sugar at all? This will

be my first kim chi batch so I won't have any kim chi juice to use as

an innoculant. Will the napa/salt alone (with other veggies) do the

trick?

I do have whey and kefir I could use.

Thanks, Daphne

>

> Yes, I don't worry about them for kimchi -- my kimchi has little

sugar. I made

> the kimchi once in a plastic bag and it generated very little gas

(that was

> the first time I made it and the recipe called for a bag). If your

kimchi has

> a lot of fruit or sugar in it though, I'd be more careful.

Sometimes I lift

> a lid now and then to check. When I'm doing something sugary I use

> the rubberband method.

>

> However, the jars I have are really tough and the gaskets seem to

be

> made to move aside before the jar shatters. This depends on the

brand,

> I'm sure, but the beer bottles I have of the same style take an

*enormous*

> amount of pressure. One batch was so pressurized that when I opened

the

> lid it sprayed half the ceiling in the kitchen -- and it was

pointing into the

> sink! Another one got so pressurized that it DID move the gasket.

The gasket

> let out the pressure with this ear-piercing screech that about made

> ME hit the ceiling. But the bottle didn't break!

>

> -- Heidi

[Guest guest]

>Heidi, that was my next question. Do I need sugar at all? This will

>be my first kim chi batch so I won't have any kim chi juice to use as

>an innoculant. Will the napa/salt alone (with other veggies) do the

>trick?

Daphne:

The Koreans just use salt, and maybe a little vinegar. I think vinegar is a good

trick -- the lactobacilli do better with a little acid (there are plenty of

lactobacilli in the cabbage, most likely). Some people use non-pastuerized ACV.

Or you can use some vinegar and some whey.

ly I've had no difference with or without innoculant. It just makes

me feel better.

Sugar makes the kimchi more sour and maybe more " fizzy " . It feeds the

bacteria more, and might change the flavor a little. But no, you don't

need it. Adding a sliced apple changes the flavor a little too, or other

fruits, by adding sugar, but again, it is totally optional.

-- Heidi