Hot take: My 3-day kimchi ferment in a stone crock beat my old glass jar method by a mile.

I did a side-by-side batch last month, same cabbage and salt, but the crock kept a steadier temp in my cool basement kitchen. The kimchi from the crock was tangy and crisp after just 72 hours, while the jar batch was still kinda bland and uneven. Anyone have a good source for affordable crocks that won't break the bank?

3 comments

3 Comments

rose_young2mo agoTop Commenter

How cool that the crock kept a steadier temp, what's your basement usually sitting at?

the_gavin2mo ago

Doubt a four degree difference is that big of a deal for bread.

faithg262mo ago

My basement is a solid 68 degrees year round. The crock held at 72 for three whole days. That's a huge difference for proofing. I'm used to seeing wild swings with my oven light method.