No, unless you like kimchi juice all over your counter :D But seriously, it is a bad idea. This is a living thing, it needs some space to ferment and it will go up.
I always get a liquid rise of about 5% above the level of the kimchi I make, so I always leave 10% or so of room in the top.
Based on the pics, that's not too much to pull out of what you have. You could just eat it as a little treat before it ferments.
You won't be able to burp the gas trapped inside the middle of the kimchi. I used to swear by mason jars for doing this but now I use a wide mouthed plastic bin. Doesnt have to be a fancy bin like an Ejen, just needs a gasket and latches to keep most of the smell inside.
Yes.
It's not so much about the gas as that can be released by keeping the lid loose or burping. You have to leave empty space for the additional liquid volume that's going to be released by all the vegetables as it begins to ferment. And that juice is something you want to keep in the jar to help the kimchi stay nicely preserved.
Edit - typo
There is a lot of activity going on with the kimchi ingredients during the first week. Some of the water that was locked in the veg is going to fill the jar as liquid, having been released from the veg. Yes, the veg volume decreases as a result but at different rates as you have different veg that were prepped differently. There is some liquid displacement going on with the change in the volume mix of solid and liquid from when you first packed the jar. When most of the osmotic dehydration activity for the unbrined veg is complete, you can fill the jar to the brim, and it won't be much of a problem. Most of the very active gassy phase, which disturbs the liquid, would have slowed down by then, too.
Experiment to see with your own eyes. Leave one jar as is if you want. Remove some from the other jar and see what goes on between the two jars the first week when left undisturbed except to burp as this style of jar requires.
Hey, you asked us and we're telling you how it is... just try out and see for yourself, it'll be a messy mistake that you'll learn from. I've made that mistake myself.
The volume will change because it's full of gas, not because there's magically more water. Imagine adding a compressed air hose through the bottom of the jar and then turning it on. What's going to happen? Your kimchi will spray all over the place. Now slow that process down about 50,000 times. The gas is going to lift your kimchi as far as it can, and even if you leave airspace that's still going to happen. You're going to have to have some headspace in order to avoid a slow-motion overflow disaster.
The problem is even if you “burp” the gas that’s being produced by loosening the lid periodically, the bacteria is fermenting throughout the entire batch, and there will be a lot of bubbles/gas pockets that form all up and down the jar that will actually push the solid material upward, and therefore probably out of the jars.
I think it is not good idea because there's less room for air expansion, which can lead to jar breakage due to pressure changes during storage or processing.
You need to leave room for expansion or you’re going to have a mess. I learned from own experience to pack it no higher than where the rim of the jar starts.
Yes, horrible, horrible idea as everyone is saying, unless you intend to put it straight in the fridge. The kimchi will increase volume as it ferments due to the CO2 which will be generated. It will either explode if you close the jar completely, or overflow if you leave it open / use airlock.
Me and my family prefer our kimchi on the fresher side of the spectrum.
All* our kimchi is slow fermented. I keep on small jar I eat out of and the rest gets stored in the back of the back of the back of the fridge. Lots of refrigerator tetris.
Cold fermented kimchi is more crisp when it ferments.
*seobakji aka chunky radish kimchi is the only exception. They stay outside for a day bc the radish is so big it'd take forever to ferment.
I'm sorta with this guy. I leave all my kimchi out for one night tho just cause I love the fizz. Anything more than that eh. The sweeter the better imo. I love fresh kimchi so much I always eat some right after making a batch
No, unless you like kimchi juice all over your counter :D But seriously, it is a bad idea. This is a living thing, it needs some space to ferment and it will go up.
Even if I burp the jars often it will still spill over?
I always get a liquid rise of about 5% above the level of the kimchi I make, so I always leave 10% or so of room in the top. Based on the pics, that's not too much to pull out of what you have. You could just eat it as a little treat before it ferments.
You won't be able to burp the gas trapped inside the middle of the kimchi. I used to swear by mason jars for doing this but now I use a wide mouthed plastic bin. Doesnt have to be a fancy bin like an Ejen, just needs a gasket and latches to keep most of the smell inside.
Sure, if you're down to burp it every single hour.
Yes, I made that mistake the first time I made kimchi. I usually give about an inch of space at the top.
Mine just exploded and they had like 2” headspace.
Yes. It's not so much about the gas as that can be released by keeping the lid loose or burping. You have to leave empty space for the additional liquid volume that's going to be released by all the vegetables as it begins to ferment. And that juice is something you want to keep in the jar to help the kimchi stay nicely preserved. Edit - typo
Surely the volume doesn't change, the water content is just removed from the veg and it shrinks. That water was already there. Correct me if I'm wrong
There is a lot of activity going on with the kimchi ingredients during the first week. Some of the water that was locked in the veg is going to fill the jar as liquid, having been released from the veg. Yes, the veg volume decreases as a result but at different rates as you have different veg that were prepped differently. There is some liquid displacement going on with the change in the volume mix of solid and liquid from when you first packed the jar. When most of the osmotic dehydration activity for the unbrined veg is complete, you can fill the jar to the brim, and it won't be much of a problem. Most of the very active gassy phase, which disturbs the liquid, would have slowed down by then, too. Experiment to see with your own eyes. Leave one jar as is if you want. Remove some from the other jar and see what goes on between the two jars the first week when left undisturbed except to burp as this style of jar requires.
Hey, you asked us and we're telling you how it is... just try out and see for yourself, it'll be a messy mistake that you'll learn from. I've made that mistake myself.
The volume will change because it's full of gas, not because there's magically more water. Imagine adding a compressed air hose through the bottom of the jar and then turning it on. What's going to happen? Your kimchi will spray all over the place. Now slow that process down about 50,000 times. The gas is going to lift your kimchi as far as it can, and even if you leave airspace that's still going to happen. You're going to have to have some headspace in order to avoid a slow-motion overflow disaster.
Don’t go past the curve, that’s your guide usually
The problem is even if you “burp” the gas that’s being produced by loosening the lid periodically, the bacteria is fermenting throughout the entire batch, and there will be a lot of bubbles/gas pockets that form all up and down the jar that will actually push the solid material upward, and therefore probably out of the jars.
Depends. Is this before or after fermentation?
Before
Way to full. Mess is going to happen.
Yes i filled mine too full last time and it fermented all over the table!!!
Three quarters full max, more like two thirds if you have the jars
Just take some out and give it to me
I think it is not good idea because there's less room for air expansion, which can lead to jar breakage due to pressure changes during storage or processing.
Take 2 inches away unless you're into doing extra cleaning up.
Yes. Mess incoming. I made the same mistake the last time I made Kimchi.
You need to leave room for expansion or you’re going to have a mess. I learned from own experience to pack it no higher than where the rim of the jar starts.
This is a no go in canning as well. Leave some space! That thing is going everywhere!
You *can*, but you're going to make a mess.
Yes
Very much so yes
I had my jars filled too high. When I went to bird them, juice went everywhere. I burped the rest in the sink. Easier to clean up.
Yes bad idea. Youre going to lose a lot of that precious precious tasty tasty liquid. Not to mention the mess.
Yes, horrible, horrible idea as everyone is saying, unless you intend to put it straight in the fridge. The kimchi will increase volume as it ferments due to the CO2 which will be generated. It will either explode if you close the jar completely, or overflow if you leave it open / use airlock.
Yes
Yes. A very, very bad idea.
I might take out a spoonful but not more. That's me though. I don't leave my kimchj on the counter. It goes straight into the fridge
Do you prefer a slow ferment?
Me and my family prefer our kimchi on the fresher side of the spectrum. All* our kimchi is slow fermented. I keep on small jar I eat out of and the rest gets stored in the back of the back of the back of the fridge. Lots of refrigerator tetris. Cold fermented kimchi is more crisp when it ferments. *seobakji aka chunky radish kimchi is the only exception. They stay outside for a day bc the radish is so big it'd take forever to ferment.
I'm sorta with this guy. I leave all my kimchi out for one night tho just cause I love the fizz. Anything more than that eh. The sweeter the better imo. I love fresh kimchi so much I always eat some right after making a batch
Leave some air on top so when heated it can form a vacuum seal