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My hypothesis is that you don't really need something to push the kimchi down to prevent it from oxygen if you just carefully bleed a little bit of pressure from the jars in the beginning of fermentation. The active bacteria and yeasts will secrete CO2 which is heavier than air and you will bleed out the air on top, leaving a covering blanket of CO2 on top ...


Cast iron is the best cookware to use on a glass top stove. Let me say that glasstops are the most ill-'designed' things that I have ever seen. The 'burners' heat at a rate of over 500 degrees, which is why they cycle on and off. You MUST NOT use the true antique (thin and light) cast iron on a cooktop. Use the modern Lodge cookware (obtainable at local ...

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