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I switched from airlocks to the cloth and rubber band method for my kimchi
I used to always use a proper airlock on my kimchi crock, thinking it was the only right way. After reading about traditional Korean methods in a book from the library, I tried just covering the jar with a clean cloth and a rubber band. My last batch, which sat for five days on the counter, turned out better than any I've made before. Has anyone else found simpler methods work better for certain ferments?
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diana5127mo ago
I ditched my airlock for sauerkraut too and it just tastes more alive.
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quinna897mo ago
Guess we all bought into the airlock hype for a while there. Sometimes the old school way is just the right amount of neglect. My gadgets are feeling pretty judged right now.
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piperbailey6mo ago
Wasn't there a study about how some ferments actually need a tiny bit of oxygen to develop their full flavor? I read that in a blog post from a fermentation teacher, and she said cloth covers let in just the right amount for veggies like kimchi. It makes sense if the old way makes it taste better!
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