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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?
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eric_fisher6mo 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.
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kelly3386mo 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.
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