MattS

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  1. I decided to give David Chang's kimchi recipe a shot from his Momofuku cookbook. After fermenting in the fridge for about 10 days, a lot of dark liquid has been collecting at the base of the jar and I'm wondering if it's safe to consume. I don't see that dark liquid in most photos of homemade kimchi, so I'm concerned that perhaps some bacteria was present in the jar (reused from a batch of pickles after cleaning with soap and hot water). Also, the jar lid has not popped outward from the gasses that I believe should be released during fermentation... so that concerns me as well. Could any kimchi experts comment on whether or not this looks okay? Thank you in advance for the help!
  2. Same here, I was worried that it would be too big for my countertop and wouldn't be able to open fully (cabinets above) but in practice that has not been an issue at all. I just place a silicon oven mitt on top of the lid and it cushions the lid when it bumps against the cabinets above. I'll probably upgrade this by just adding some silicon strip the underside of the cabinets, but for now the ghetto oven mitt solution is working adequately. I was on the fence for a long time before ordering one of these from Webstaurant, but it's been one of the best kitchen purchases that we've made over the years - we use it at least a few times a week. Side note - The ARY vacmaster bags are often cheapest ordered direct from their website in bulk when they go on sale for 20% off or so. Much cheaper than Amazon, Webstaurant, etc. once you factor in shipping costs.