To can kimchi, based on the provided information, the process involves preparing the brine and correctly packing it into jars with the cabbage.
Here's a breakdown of the specific steps involved in getting kimchi into jars, as described in the reference:
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Combine Brine and Seasoning: Begin by combining the main brine liquid with the brine-seasoning puree. This creates the flavorful liquid that will surround the kimchi cabbage in the jars.
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Pour Brine into Jars: Carefully pour the combined brine mixture into each jar containing the prepared kimchi cabbages. The goal is to pour just enough brine to fully cover the cabbages in the jar.
- Note: You may find that you have leftover brine after filling the jars. This is normal and can be discarded.
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Ensure Cabbage is Covered: It is crucial that the cabbages are completely submerged under the brine. If, after pouring the combined brine, there isn't enough liquid to cover the cabbages in a jar, you can top off that jar with water until the cabbage is fully submerged.
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Use a Spring: To help keep the cabbage pressed down and submerged beneath the brine, place a specialized spring (often used in fermentation lids or jar inserts) directly on top of the cabbage in each jar.
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Twist on the Lid: Securely twist the lid onto each jar. As you twist the lid on, the spring inside will compress, displacing some of the brine.
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Expect Brine Overflow: Be prepared for some brine to potentially billow or overflow out of the jar as you tighten the lid. This happens because the spring is pushing down and reducing the available space inside the jar.
This process describes a method for packing kimchi into jars with brine and a spring, typically used for fermentation or storage, ensuring the cabbage stays submerged.
