I finally figured out why my kimchi was always too fizzy

I kept seeing bubbles after just a day and it was way too sour. Turns out I was leaving it in a spot that was way too warm, like next to my oven where it's 80 degrees. Anyone else have a good spot in their kitchen for a steady cool ferment?

2 comments

2 Comments

williams.diana27d ago

Warm spots make the best kimchi, actually.

paulfisher27d agoTop Commenter

That idea about warm spots is a common mix-up. Kimchi needs a cool, steady place to ferment slowly. If it's too warm, the process goes too fast and you get sour, mushy kimchi before the flavors really develop. My grandma always kept her jars in the coolest corner of the pantry. The best results come from a slow, cold ferment that lets the taste get deep and complex.