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Update: I used to think airlocks were optional for kimchi fermentation
I kept getting mold on my jars until a fermenter at the farmers market in Denver told me airlocks prevent oxygen from ruining the batch. After switching to a proper airlock setup, my kimchi has stayed crisp and mold-free for over 3 weeks. Anyone else skip this step at first?
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logan_ellis3mo ago
Yeah I definitely learned that one the hard way too. Burping jars just doesn't cut it once you start keeping kimchi for more than a week.
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the_xena3mo ago
My friend actually tried the vacuum sealing method after her second batch of kimchi went moldy. She swears by it now even though she felt SO dumb buying a sealer just for kimchi. Now she makes triple batches at once and it lasts MONTHS with no issues.
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