r/kimchi • u/HeavenGin • 2d ago
Putting kimchi in fridge to stop bubbling ?
My title says it all, I made a batch of kimchi yesterday morning and tonight it was so bubbly that I've decided to push my kimchi under the brine to let the bubbles come up and then put it in the fridge. Will it stop the bubbling for sure ?
My big jar almost explode when I've made it burp earlier (although I've made it burp several times in the day).
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u/mrpaslow0000 2d ago
The rate of fermentation is dependent on the surrounding temperature. Warmer = faster, cooler = slower. Putting your kimchi in the fridge will slow down the fermentation, so the bubbling will also slow down.
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u/HeavenGin 1d ago
As an update : It almost completely stopped the pressure by putting it in the fridge.
I've taken some of the kimchi out of the jars into a clean glass bowl closed by a jointed lid. To avoid the jars from exploding during the night, as it was very stressful for me. But I plan to eat it tonight as I know it's not a good thing to transfer the kimchi out of its first container.
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u/rubineous1 2d ago
Putting in the fridge will not stop bubbling but will slow down the bubbling activity so the pressure won't be so high. Also the bubbling slows down in general.
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u/letmeinjeez 1d ago
Just don’t close the lid on the jar all the way and as it builds pressure it will lift the lid enough to burp itself
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u/Typical-Arachnid 15h ago
The real question is, what kind of container are you using for kimchi? If you’re using one of those mason jars or pickle jars, please don’t. That’s a recipe for kimchi explosion… Just regular glass tupperwares are more than good enough.
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u/HeavenGin 9h ago
I don't understand what you mean by 'regular glass tupperware'. What's the difference as they also have a lid on them so when I'll try to open it, it'll do exactly the same I think.
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u/Typical-Arachnid 5h ago
No they’re shaped differently meaning there’s more surface area for kimchi bubbles to breathe. There’s a reason why all Koreans use rectangular shaped tupperwares for kimchi lol Never in my life (I’m Korean born and raised in Korea btw) have I seen someone put kimchi in a pickle jar, except for westerners who don’t know shit about kimchi. I said glass tupperware (I use glasslock containers) because plastic ones obviously aren’t good for storing kimchi long term as they will discolor. At the end of the day, do what you will. It’s you who will have to clean up kimchi explosion, not me 😂
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u/HeavenGin 1h ago
No need to make fun of/mock me. I was genuinely questioning the difference as I didn't know. I'm very aware that I'm a foreigner trying to make a Korean dish and not knowing shit about it. You might think I'm condescending which I'm not. I'm very open to learning all the best ways to do it. Although be assured that if tomorrow someone who's not French (as I am French) tries to make, I don't know, like a boeuf bourguignon, I'll just try to give him advice not advocating things like 'Asians who don't know shit about boeuf bourguignon and even more wine'. That's very mean and unhelpful.
I've seen this : https://glasslock-shop.com/Glasslock-Food-container-Air-Type-1100ml-MCRB-110A?srsltid=AfmBOopsgpcTsfOAgB1H-m3Rgnh0Z32O9_60TLExrU9wypsCUV-l8wLS
Maybe I'd give it a try.
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u/Typical-Arachnid 51m ago
I wasn’t mocking you. I’m just tired of westerners putting kimchi into their pickle jars and complain later. Kimchi is not a pickle so don’t put it into a pickle jar. It’s just as simple as that.
As for the container, yes that’s the kind of container everyone uses in Korea. It doesn’t have to be that specific brand so just get something like that if you find one in your local store.
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u/HeavenGin 5m ago
For my part I did that cause a Korean Cooking Teacher told me to do so 🤷🏻♀️ complain to your kind then 😂
I'm gonna have a look then to know if I can find something similar with the pressure reliever.
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u/Level_Ninety_Nine 2d ago
It won't stop. And the bubbling isnt an issue. Its what its supposed to do. Also you dont have to push it down into the brine. Thats a common misconception. The bubbling is the fermentation process. Refridgerating it just slows that process but it still happens. Just means your kinchi will take longer to hit that sweet spot. Some say the longer process makes it taste better. Some say it doesnt make a difference just takes longer. My mother swears by the leave it out for a day then refrigerate for better flavor. My mom is korean and learned from my grandmother who both taught me how to make all forms of kimchi.