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My neighbor in Denver swore by using a cabbage leaf as a weight for kimchi.
Tried it on my last batch and it kept everything submerged perfectly. Anyone else use a weird kitchen scrap for their ferments?
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skylerc867mo ago
Wait, isn't the cabbage leaf part of the kimchi itself? What did you use for a weight?
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the_robert7mo ago
A clean rock from the garden works great for that.
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charlie_roberts876mo ago
Yeah, the cabbage leaf weight thing. I read somewhere that's a pretty old-school way to do it.
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