[PLUG-TALK] Study finds that kimchi made in traditional clay jars is of higher quality

[Rich Shepard]

On Mon, 17 Apr 2023, Galen Seitz wrote:

> I seem to recall a kimchi discussion here a while back, or perhaps it was 
> just sauerkraut. Anyway, cabbage aficionados may find this interesting.

galen,

I saw that on one of the general news sites. I make my sauerkraut, and other
ferments such as pickles (cucumbers), in a large ceramic crock. It's been
fired with a coating, but underneath it's hard clay.

Works like a charm, using only the water from cabbage, or a 2.5% brine (in
the winter; 3.5% in the summer) for cukes and other vegies they're fermented
enough to start eating in four days.

Thanks for posting.

Rich