Guest guest Posted February 1, 2004 Report Share Posted February 1, 2004 hey heidi, i just made up a batch of kimchi - first batch in several months - and as always, i screwed the lid on tight. i recall that you wrote in a recent post that you leave your lid on loose. i've been screwing it on tight because i thought that lactic acid bacteria are anaerobic. thus my question - what is your rationale for leaving the lid on loose? and have you tried a tight lid in the past with bad results? Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2004 Report Share Posted February 1, 2004 >thus my question - what is your rationale for leaving the lid on loose? and >have you tried a tight lid in the past with bad results? > >Suze Fisher My rationale has to do with some folks having jars explode on them ... I've got two kids and the jars are at eye height. The French Canning Jars don't seem to have a problem though, and mostly I use plastic lids and THEY don't have a problem (the leak when needed). But you were one of the people that had a jar explode, I think? After 2 days of fermenting very little gas gets produced. Anyway, I don't want to be the one to tell someone " tighten the lid " and then have them (or their kids) get hurt. As far as aerobic ... the Koreans don't use airtight jars, so it's not an issue, really. CO2 sinks, so it just sits there and keeps the oxygen out, for the most part, and kimchi doesn't really seem to care anyway. A " real " Korean kimchi jar is just a jar with an inverted lid that sets over the top, no seal at all. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2004 Report Share Posted February 1, 2004 >My rationale has to do with some folks having jars explode on >them ... LOL! OK - very wise justification. I've got two kids and the jars are at eye height. The >French Canning Jars don't seem to have a problem though, >and mostly I use plastic lids and THEY don't have a problem >(the leak when needed come to think of it, i use plasitc lids and they do indeed leak - quite regularly. it's been a while since i made kimchi last and i forgot about that, and the fact that i usually loosen the lid as result. although i've had some batches that don't leak and i just leave it on tight. But you were one of the people >that had a jar explode, I think? no, but i did have a lid pop off like a champagne cork once when i opened it. After 2 days of fermenting > very little gas gets produced. Anyway, I don't >want to be the one to tell someone " tighten the lid " >and then have them (or their kids) get hurt. funny, i was envisioning one of my jars exploding while i was away from home, and coming home to bloody trails around the house from the dogs walking on the exploded glass. i'm a worry wort like that. so, i'd feel better about loose lids for that reason alone. > >As far as aerobic ... the Koreans don't use airtight jars, >so it's not an issue, really. CO2 sinks, so it just sits there >and keeps the oxygen out, for the most part, and kimchi >doesn't really seem to care anyway. A " real " Korean >kimchi jar is just a jar with an inverted lid that sets over the top, >no seal at all. right. OK, i'll loosen the lid a little. thanks for your insights :-) Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2004 Report Share Posted February 1, 2004 >come to think of it, i use plasitc lids and they do indeed leak - quite >regularly. it's been a while since i made kimchi last and i forgot about >that, and the fact that i usually loosen the lid as result. although i've >had some batches that don't leak and i just leave it on tight. The commercial kimchi always comes with plastic lids and REALLY THICK jars. I save them! Besides being likely explode-proof (I doubt the kimchi makers want a lawsuit) they are tough and the right size. What I've read is that they make the kimchi right in the jars ... that is, they pack the jars with the ingredients, let them set, then ship 'em. The plastic lids don't rust, either. I'm saving them up ... I figure someday they will switch to plastic jars. >But you were one of the people >>that had a jar explode, I think? > >no, but i did have a lid pop off like a champagne cork once when i opened >it. Must've been one of those situations where I wasn't sure who sent what post! Anyway, SOMEONE had a jar of kimchi explode all over. >funny, i was envisioning one of my jars exploding while i was away from >home, and coming home to bloody trails around the house from the dogs >walking on the exploded glass. i'm a worry wort like that. so, i'd feel >better about loose lids for that reason alone. Ack. Yep, dogs are like kids. I'd worry about them lapping up the kimchi and eating the glass. Plastic lids are a no-brainer though .. they really do deform if there is enough pressure to bust the glass. Esp. if the glass is a commercial kimchi jar! -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2004 Report Share Posted February 1, 2004 >>But you were one of the people >>>that had a jar explode, I think? >> >>no, but i did have a lid pop off like a champagne cork once when i opened >>it. > >Must've been one of those situations where I wasn't sure who >sent what post! Anyway, SOMEONE had a jar of kimchi explode all >over. that was kat king - the fermenting queen. > > >>funny, i was envisioning one of my jars exploding while i was away from >>home, and coming home to bloody trails around the house from the dogs >>walking on the exploded glass. i'm a worry wort like that. so, i'd feel >>better about loose lids for that reason alone. > >Ack. Yep, dogs are like kids. I'd worry about them lapping up the kimchi >and eating the glass. ARGGHHH!! another horrible scenario to worry about! Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- > Quote Link to comment Share on other sites More sharing options...
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