Let’s Make Kimchi!

Large Traditional Sichuan Chinese Glass Fermenting Jar with Water Seal Airlock Lid, Glass Fermentation Crock for Pickling, Kimchi, Sauerkraut, and Fermentation (4.5 Liter, 155 Oz, 1.21 Gallons)

$49.99

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07/04/2025 05:00 am GMT

If you do not have an airlock then you will need to remove the lid daily to let off the pressure or you’ll end up with a messy kitchen. When the kimchi gets to the texture and taste that you like, just transfer it to another container and place it in the refrigerator to age. Kimchi gets better with age too!

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Pickled Vegetables

I also found that a glass pickling jar works well too if you don’t want to look like you are home brewing in your kitchen. This one I was able to find nearby at the Asian grocery store. The pickling jar can also be found online for purchase if you aren’t able to find one locally. Pickling Jars

Ingredients: Chunk-cut vegetables – cucumber, cauliflower, bell peppers (red, green, and yellow), Vidalia onion, and carrots. Spices – black peppercorns, coriander, and a crushed clove of garlic. Liquid – Water (1 quart with 3 tablespoons sea salt dissolved). Add 3-4 grape leaves for natural tannins. I didn’t have grape leaves so I used 4 muscadine grape leaves (local wild grape).

Pack all vegetables and spices in the fermenter, layering as you go. I placed the muscadine leaves in the middle layer so they would not float. Once packed I poured the saltwater in making sure the top of the vegetables were covered. I left about 1″ of space at the top of the jar. Cover with the lid and add water to the reservoir.