Best products from r/kimchi
We found 5 comments on r/kimchi discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 5 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
- Fermented vegetables creative recipes for fermenting 64 vegetables herbs in krauts kimchis brined pickles chutneys relishes pastes
- Language: english
- Book - fermented vegetables: creative recipes for fermenting 64 vegetables & herbs
Features:
▼ Read Reddit mentions2. TSM Products Round Polish Fermenting Crock with Stone Weights, 10 L, Burnt Sienna
Ideal for making healthy and delicious probiotic enriched, fermented sauerkraut, kimchi, cucumbers and moreNew design features a large, deep water channel to create an oxygen-free environment inside the crockWide, 5" diameter openingIncluded stone weights keep your vegetables submerged underneath th...
▼ Read Reddit mentions3. Natural Premium Sea Salt for Kimchi Brining: the Jewel of Sinan Island by Chung-Jung-One (11 LBS)
- Great for Kimchi, soup, side dishes and grilling
- 100% sea salt from the West Sea tidal flats in Korea, one of the top 5 world tidal flats and biosphere reserves designated by UNESCO's Man and Biosphere’ program
- High mineral content due to natural drying method
- Kosher certified salt
- Convenient zip packaging
Features:
▼ Read Reddit mentions4. Natural Premium Sea Salt for Kimchi Brining: the Jewel of Sinan Island by Chung-Jung-One (2.2 LBS)
- Great for Kimchi, soup, side dishes and grilling
- 100% sea salt from the West Sea tidal flats in Korea, one of the top 5 world tidal flats and biosphere reserves designated by UNESCO's Man and Biosphere’ program
- High mineral content due to natural drying method
- Kosher certified salt
- Convenient zip packaging
Features:
▼ Read Reddit mentions5. Crazy Korean Cooking Premium Kimchi, Sauerkraut Fermentation and Storage Container with Inner Vacuum Lid, Sandy Brown - 1.6 Gallon (6.4L)
The original sandy brown colored container for foods with strong colorThe Perfect fermentation and storage container combining the ancient Korean Onggi principle with modern andeasy-to-use technologyIt protects the surface of the food and the crispy texture and vibrant color are maximized.The adjust...
▼ Read Reddit mentionsTop comments mentioning products on r/kimchi:
Summary
1. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
- Fermented vegetables creative recipes for fermenting 64 vegetables herbs in krauts kimchis brined pickles chutneys relishes pastes
- Language: english
- Book - fermented vegetables: creative recipes for fermenting 64 vegetables & herbs
Features:
▼ Read Reddit mentions2. TSM Products Round Polish Fermenting Crock with Stone Weights, 10 L, Burnt Sienna
Ideal for making healthy and delicious probiotic enriched, fermented sauerkraut, kimchi, cucumbers and moreNew design features a large, deep water channel to create an oxygen-free environment inside the crockWide, 5" diameter openingIncluded stone weights keep your vegetables submerged underneath th...
▼ Read Reddit mentions3. Natural Premium Sea Salt for Kimchi Brining: the Jewel of Sinan Island by Chung-Jung-One (11 LBS)
- Great for Kimchi, soup, side dishes and grilling
- 100% sea salt from the West Sea tidal flats in Korea, one of the top 5 world tidal flats and biosphere reserves designated by UNESCO's Man and Biosphere’ program
- High mineral content due to natural drying method
- Kosher certified salt
- Convenient zip packaging
Features:
▼ Read Reddit mentions4. Natural Premium Sea Salt for Kimchi Brining: the Jewel of Sinan Island by Chung-Jung-One (2.2 LBS)
- Great for Kimchi, soup, side dishes and grilling
- 100% sea salt from the West Sea tidal flats in Korea, one of the top 5 world tidal flats and biosphere reserves designated by UNESCO's Man and Biosphere’ program
- High mineral content due to natural drying method
- Kosher certified salt
- Convenient zip packaging
Features:
▼ Read Reddit mentions5. Crazy Korean Cooking Premium Kimchi, Sauerkraut Fermentation and Storage Container with Inner Vacuum Lid, Sandy Brown - 1.6 Gallon (6.4L)
The original sandy brown colored container for foods with strong colorThe Perfect fermentation and storage container combining the ancient Korean Onggi principle with modern andeasy-to-use technologyIt protects the surface of the food and the crispy texture and vibrant color are maximized.The adjust...
▼ Read Reddit mentions
From what I've read and fermented myself, the rule is "Submerge in brine and all will be fine."
This book is amazing for exact recipes and creativity, highly recommended!
I got it on Amazon, it was a little pricey...but super high quality. I plan to have it forever. https://www.amazon.com/TSM-Products-Polish-Fermenting-Weights/dp/B013TGNEHC
what do you mean by mashing? sorry i'm not a native english speaker.
also you dont have to "massage" the cabbage.. just turn it around SOFTLY.. be gently, there is no need for any pressure.
you won't need to make a brine.. the brine appears naturally during the fermentation (after you put the kimchi in jars and let it sit outside of the fridge in a dark place for 1-2 days in summer.. 2-4 days in winter time).
just take the cabbage, cut it the way you want your cabbage.. salt it.. turn it around a few times.. the cabbage will release some water .. after some time (you can watch youtube videos for that) just wash the cabbage like 3-5 times with water (be gently) .. then make the kimchi paste, mix everything together (be gently) and put it in jars, let it sit outside and you will see how brine appears, gas bubbles as well and the kimchi will develope a sour taste and smell. after that you can put it into the fridge and eat. i have 1 year old cabbage in the fridge.. my kimchi never got any mold or turned out bad. making kimchi is different than doing pickles.
also be careful what salt you use.. if you are unsure you can buy specific korean kimchi salt like this one: https://www.amazon.com/Natural-Premium-Salt-Kimchi-Brining/dp/B07FXW6ZZC
here are some good videos:
https://www.youtube.com/watch?v=0sX_wDCbeuU
https://www.youtube.com/watch?v=i03eRZlR3Nk
I'm actually using Korean salt specifically for kimchi since I'd heard the "bittern" in some salts can cause bitterness... There needs to be a bad luck Brian meme somewhere in here lol
My wife hates the smell of my kimchi, so I bought one of these and haven't had any trouble since.