Did I find the perfect solution for pickling container?/漬物のお悩み解決?

img_4513.jpg

I do lots of different kind of pickling and have always been looking for better container solution for fermenting. I mostly use glass jars as it is handy and easy to clean, but because the material is solid, more liquid is required to submerge the ferments (Lactic bacteria is  generally anaerobic and you need to place the ferments under the liquid in order to shut out the air out. Also by doing so, you can make it mould-proof). During the fermentation, umami is extracted into the liquid which I don’t want to waste it. However, left with large amount of pickling liquid, I sometimes don’t know what to do….   On the other hand, plastic bags are more efficient because it is flexible and minimal liquid is required. But I need to suffer from bad guilty conscience that I am not kind to earth.

Have I found the perfect solution😍?  BPA FREE Reusable food storage bags!

The product comes with two handy sizes and claims that I can save 350 plastic bags. I made pickled Chinese cabbage yesterday. So far so good although durability check is yet to be done.

BTW, did you know that you can make the bag air-tight by submerging the bag slowly into the water when you zip it? Water pressure forces the air out (see the pic below).

お漬物が大好きでいろんな種類を常備していますが、いつも悩むのが発酵容器。大抵はガラス瓶を使うのですが、発酵物を水に浸すためにはたくさんのピクルス液が必要(乳酸菌は嫌気性なので水没させる必要があります。カビ防止のためにも水没は必要)。ピクルス液には旨味が溶け出すのでできるだけ再利用したいのですが、あまり多いピクルス液はどう利用したものか悩むこと度々。かといってビニール袋は少量の液で漬けられる利点はあれど、サステイナビリティの観点からは大きなNG。罪悪感に苛まれます。

今回もしかして解決の糸口 !? と嬉しい商品を見つけたのでここでシェア。BPAフリーの再利用可能なフードバッグ

使いやすい2種類のサイズで広告では350枚のビニール袋を節約できますよとのこと。さっそく白菜漬けを作ってみました。うん、なかなかの使い勝手。ですが耐久性のチェックはこれから。Finger 🤞🏻

ところで、ポリ袋をゆっくり水に沈めながら口を閉じると、専用の真空パック装置がなくても水圧で真空状態にできるのご存知でした?最近これを見つけて感激しています(ガジェットオタクのワタシはしっかり真空パック装置購入済みで、家族に「モノ多いー。収納逼迫ー😒」と非難の目で見られているんですが)

Related Articles

The rainy season and plum works

Tsuyu, the rainy season in Japan, is translated as plum rain, because June is the time the plums ripen. The Japanese makes many kinds of plum preserves in this rainy season. I am introducing some plum preserves using koji.

Read More

scallop shoyu and fava shoyu

Two new types of shoyu recently joined in my shoyu collection♥
lovely scallop flavoured shoyu &
gluten free fava shoyu
In this post, these two are analysed.

Read More

What to look for in koji

Commercially available rice koji might look all same in appearance but the enzyme balance could be very different! Are they up to your intended use!?

Read More

Partially polished rice miso

I made very special miso today, which is a privilege as a koji grower. When you make your own koji, you can choose your own substrate and enzyme balance therefore you can design the taste and flavour of miso.

Read More

Haruko

Contents writer

The Koji Fermenteria Privacy Policy

This Privacy Policy describes Our policies and procedures on the collection, use and disclosure of Your information when You use the Service and tells You about Your privacy rights and how the law protects You.

We use Your Personal data to provide and improve the Service. By using the Service, You agree to the collection and use of information in accordance with this Privacy Policy.

The Koji Fermenteria Cookie Policy

This Cookies Policy explains what Cookies are and how We use them. You should read this policy so You can understand what type of cookies We use, or the information We collect using Cookies and how that information is used.

Cookies do not typically contain any information that personally identifies a user, but personal information that we store about You may be linked to the information stored in and obtained from Cookies. For further information on how We use, store and keep your personal data secure, see our Privacy Policy.

We do not store sensitive personal information, such as mailing addresses, account passwords, etc. in the Cookies We use.

Get in touch

Want to get in touch? We’d love to hear from you.

Latest News

11 May 2021

Will be back in Stroud Green

We will be back in Stroud Green. Koji natto, Pink shiokoji, Spicy soy dressing, Miso sesame dressing, Wild garlic pesto
11 May 2021

Koji for Life 6 copies remaining

Only 6 copies left in stock. Order now to avoid disappointment
11 May 2021

Koji starters restocked

Premium koji starters from Hishiroku restocked - 40 bags for rice and 20 bags for protein substrates
IMG_9388

Koji Making - Online

The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

Keep up to date for new dates ?

Stay in touch !

Stay up to date with our latest news and get notified with new event?