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?

3 comments

3 Comments

Wait, isn't the cabbage leaf part of the kimchi itself? What did you use for a weight?

A clean rock from the garden works great for that.

Yeah, the cabbage leaf weight thing. I read somewhere that's a pretty old-school way to do it.