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My kimchi kept getting mold on top for like three weeks straight
I mean, I was using a regular jar with a lid, but I guess it wasn't letting enough gas out. I watched this old video from a guy in Seoul who said to just use a plastic bag filled with water as a weight and leave the lid loose. It took me a full month of gross batches to finally try it, and now it works every time. Has anyone else had that happen with a tight seal?
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