I thought using a heat mat for my kimchi was just extra hassle

My buddy in Seattle insisted I try keeping a batch at 70 degrees with a basic Vivosun seedling mat, and the flavor developed in just 3 days instead of my usual week. The tang was way more consistent and the cabbage stayed crunchier than my room-temp ferments. Anyone else have a sweet spot temp for different ferments?

2 comments

2 Comments

eric_fisher8d ago

That's wild about the crunch staying better. I always get mush if I try to speed things up. What was your exact setup? Like, did you wrap the jar in a towel or put it directly on the mat? I'm worried about creating hot spots that would kill the good bugs.

kelly3387d ago

Wait you're putting the jar directly on the mat? That sounds so risky. I always use a towel as a buffer because the mat gets way too hot in spots. The direct heat would totally mess with the fermentation, maybe even cook it. I just fold a kitchen towel a couple times and set the jar on top. It keeps things warm but gentle.