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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 ...


The county I live in produces a lot of chillies called Cheonggyeol (청결). They also produce gochugaru here. Here's a link. After some asking around, I can confirm that these are the peppers they use to make Gochugaru (고추고루).

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