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Just realized the 'only glass or crock' rule for kimchi is costing people batches
I read a comment on here from a guy in Fresno who said he tossed 4 jars of kimchi over 2 months because he thought plastic buckets were unsafe for fermenting. But food grade HDPE is fine for brining, it does not leach like people claim, and my 6 gallon bucket has run 30 batches with no off flavors. The real risk is scratches holding onto smells, so I just keep one bucket for kimchi only. Anyone else stopped babying their ferments in glass or am I missing something about long term storage?
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robinc6011d ago
Switched to buckets after wasting too many jars myself, never looked back.
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