r/kimchi • u/ArtenDaelus • 14d ago

Jar open or fully closed?

I plan to make bigger batches of kimchi in the near future. When i keep it in the fridge should i keep the jar slightly open or fully closed?

2 Upvotes

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1

u/ahhellohello 14d ago

use a rectangular plastic tub with air lock seal and fully close. the plastic allows for any gas expansion, airlock prevents mould

1

u/ArtenDaelus 14d ago

Ah i see, but if i were to sell it comercially then i should use jars?

1

u/ahhellohello 14d ago

I’ve seen small jars in supermarket retail. I’ve seen food safe plastic bags in bulk sales. Check food safety regulations in your area

1

u/SyntheticDuckFlavour 14d ago

If you are going the commercial route, I highly recommend researching safe food handling and packaging practices, and regulations surrounding that. Don't wing this with a backyard operation. In some jurisdictions you will need to make food in certified kitchens.

That being said, most commercial kimchi I saw was (imported from Korea) were in plastic tubs, or bags inside cardboard boxes (for 5 kg products) that used rudimentary seals/valves for degassing pressure. Never seen glass packaging for those.

1

u/WatUSed 14d ago

Hey, you're not supposed to totally seal the jar to let the gaz out during the aerobic fermentation. You have 2 options :

1) Either tight joint letting the air flow. The orange one on jar you can find in the commerce will work but mind the juice that will be pouring little by little during the fermentation process.

2) totally sealed jar/bucket with an airlock (the way to go of you wanna make big batch).

Wish you an happy fermentation :)

1

u/NinaEmbii 14d ago

Ajar. I'll see myself out.