About two years ago I started making my own kimchi in leftover kimchi jars, but they were too small and they didn't seal well. I looked at various fermenting crocks online and they were so much money for even a one gallon crock. My kimchi had become such a family staple I wanted to add sauerkraut as well, but I knew that the fermentation time was much longer for kraut and that I needed a crock. Kim chi is ready in a few days where kraut takes four to six weeks to mature.
I bought a one gallon glass crock with a lid and made my first batch of kraut. It was quite good, but not everyone not liked it. Shy had never really had kraut before and wasn't sure if she liked it. My friends tried it and loved it. The problem with the glass crock is it lets light in and that can be good for certain bacteria but bad for flavor and your stomach. I asked my wife if she could use her clay art talents to decorate the crock. This is what she came up with:
Now that I had my new crock I wanted to try it out. I decided to make kimchi first, as I said it’s a family staple and there is rarely a dinner that goes by that we don’t have some kimchi.
Disclaimer: I was born and raised in America and never even had kimchi until I was in college when a Korean class met introduced it to me. I was repulsed at first by the smell, but it looked so bright I had to try it. I have been hooked ever since. That was nearly 20 years ago. So this is my take on kimchi, I cooked professionally for many years so I can at least say I know food. I hope you enjoy the pics and try the kimchi recipe for yourself.
List of ingredients:
List of equipment needed:
How to make kimchi:
Making the chili sauce:
If you would like a crock like this and want one similar to this one please email us at firstname.lastname@example.org to get a quote.
For more info on kimchi here is some useful links:
Corey & Shy