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Warning about using a metal lid on your kimchi jar
My friend in Portland said to always use a glass weight, but I tried a metal lid for 3 days and it started to rust. Anyone know a good glass weight brand under $20?
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danielm482mo ago
Yeah, the rust thing is no joke. I had the same bright idea with a metal lid once and it ruined a whole batch. That salty kimchi brine just eats through anything that isn't glass or ceramic. I ended up grabbing a simple glass weight from the local Asian market for like twelve bucks. It's just a plain disc, but it works perfect.
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sammurray2mo ago
Oof, @danielm48, that's a painful lesson.
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henderson.kim2mo ago
I read a whole article about that exact problem, sammurray. They said even some food safe plastics can get cloudy and hold smells after a while with the strong acids in fermenting. Glass really is the only thing that never reacts.
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