Re: Another Kimchi questions (also pertains to kraut)

[Guest guest]

>Hi folks,

>

>When we make kimchi or kraut (etc) and there is liguid left over, HOW can we

store that

>stuff? I'll wanna add it to my next batch of fermented foods or drink it

plain, etc, so how

>do I store it? Most likely the fridge, but do I need to use dark bottles? Can

I use jars?

>Does ALL the air have to be removed from it? Does it have to be strained, etc?

>

>Thanks,

>'

It really doen't matter. It will keep in any fridge in any container. It will

get more and more sour, but so what? Once kimchi or kraut gets sour,

it is pretty impervious to anything.

I do tend to strain it, for aesthetics

(little bits of things floating around bother me). The solids in it will settle

out,

so you can use " pure " liquid if you want: if not, shake the container. I do

recommend a fairly tight seal on the container or it may add a smell

to your fridge. However, if you use an really tight seal, don't use mason

jars, as they sometimes explode (a mason jar with a plastic lid is ok, not a

mason jar with a metal " sealing " type lid).

Heidi Jean