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Libranflight | Sep 30, 201701:35 PM     419

Okay, seeing if I can start a new post for Fall now....

Not a deal, but kim chi lovers take note, I made kimchi for the first time and it was heavenly, and I am happy to report that this container effectively ferments and stores your kimchi without letting the odor out to take over your refrigerator:

http://crazykoreancooking.com/product...

FYI I got the 0.9G in the brown color - the brown color is clay mixed with plastic they say, the sheer with light green accents is a little different and I did not pick it because the plastic would get stained from all the dried red pepper and also it is plastic only, no clay added (I believe). The sheer model I might of picked for just pickle brine...

The first batch I made using Kenji's recipe for vegan (no fish sauce) kimchi and it was sooooo good but did not fill the container very high. I just doubled it and just made a second batch and it looks like I could of fit one more batch. So I believe I can say with confidence that you can fit 3 total batches in it, which would be 3 heads of napa cabbage.

So anyone wanting to make kim chi, totally worth your time and effort, insanely good flavor! No need to get those really expensive, fragile and heavy fancy clay or glass vessels for fermentation, this $20 delivered one will do just fine.

Happy fermenting!

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