Fermentation Quality and Quantity
1. We now use 1/2 gallon mason jars. In this case it is a gallon of sour pickles on the left side and a gallon of kimchi on the right.
2. The kimchi is now hotter, stronger and has seasoning that is more evenly distributed. We blend all the additives red pepper flakes, lime juice, ginger, garlic, and sesame oil before pouring over the shredded cabbage and carrot.
3. We use airlocks on all whey based ferments so that we can avoid refrigeration, mold issues and blowing up mason jars from CO2 build up.
I'm not sure what the ideal time for leaving kimchi out at room temperature with this setup. On the pickles I'm digging a 2 week room temperature ferment which makes them nice and sour.