Kimchi versus pickles: sterilized containers?
I've been reading up on how to make fermented foods and noticed something interesting - many of the recipes I've seen (pickled cucumbers, etc.) go to great lengths to warn about using sterilized jars or pressure canners, while recipes for kimchi never warn at all about this.
Is there something different about kimchi that makes sterilized equipment not necessary?
Best Answer
Sure. The containers should be clean, but because it's an active fermentation (very similar to sauerkraut, other than the ingredient lists typically differing) the salt suppresses the activity of certain undesirable bacteria more than the desirable ones (which are naturally present on the plant leaves), and then desirable ones take over and make things highly acidic, (lactic and acetic acids) which also makes bad bacteria unhappy. If you are using an appropriate jar, the CO2 given off by the action of the friendly bacteria also make it anaerobic. And that's how (Kimchee, sauerkraut, fermented pickles) work.
Mind you, I figure all the "good bacteria" I need are on the leaves, and tend to steam (and then cool) my container, but I do go for overkill sometimes.
Vinegar pickles are not fermented - it's just fruit and enough vinegar to make an acidic environment (which makes the bad bacteria unhappy, still) and then heat processing to try and kill off as many bacteria of all strains as possible.
I'm not quite up for writing a tome, and many tomes have been written on the subject.
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Do I need to sterilize jars for kimchi?
Kimchi is made by a process of fermentation. A process that goes so against the process of sterilized canning that it will make you wince a little bit, as did we. You don't sterilize the jar at all. You don't boil anything, you don't use a virgin can lid, you don't wait for the top to pop.How do you sterilize kimchi containers?
It's really simple, you just need to put in the effort! Give your jars a wash in hot soapy water or run them through the dishwasher without any cleaning liquid. Put them into the oven at 110\xb0C (230\xb0F). leave for 10-15 minutes or until they are dry.Do you need to sterilize jars for fermenting?
The jars need to be sterilized because the ferments sit there for a week or more, and that environment needs to be as clean as possible.Can plastic jars be used for fermentation?
While glass and ceramic are the preferred containers for fermenting and do have many advantages, there is no reason you can't ferment nearly anything in plastic. Always make sure that you are using high-quality food-grade plastic, and make sure to properly clean and care for it.Fermentation and Storage Container for Kimchi, Sauerkraut and pickles
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Answer 2
When you make regular pickles you are trying to prevent fermentation and any bacterial growth from happening. You are adding something that has been produced through fermentation - ie vinegar - as a flavoring and preservative. It's fundamentally different from making Kimchi, where you are relying on bacterial growth and fermentation.
There are times where you sterilize containers when fermenting, for example beer and wine production. In this case you want to control which microbes are present so you get a predictable, and palatable result.
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