Kitaye – We’ve successfully made kraut in canning jars on our kitchen counter. It sounds like yours had mold? Mold may sometimes grown on pieces of cabbage that are not completely submerged in brine, but that won’t taint the whole jar. Anything in the brine is protected by the acidity produced during fermentation – assuming it is fermenting!

Becky3086 – we’ve used canning jars too! We have a serious lack of space here though, so a large crock works better for us as it takes up a little less room.

Julie – Last year was the first year I fermented anything other than cabbage. I had a huge amount of green beans from our garden, so I fermented a bunch of them with some cut up onions. I had planned to ferment a lot of things last year, but so much ended up happening last summer that I never made it past the beans and cabbage. I really hope to do more this year. I need to talk to you about your kimchi recipe again!