Just realized my expensive pH meter was way off for months

I dropped $120 on a fancy digital pH meter for my kimchi and sauerkraut batches six months ago. Thought I was being scientific and all that. Turns out the calibration solution I bought was expired - it sat on a warehouse shelf too long I guess. My last five ferments all came out weirdly sour or flat. I spent 30 bucks on vegetables every week (you know, cabbages, radishes, ginger) so that's like $600 down the drain basically. Anyone else have a calibration horror story?

2 comments

2 Comments

dixon.felix10d ago

Expired calibration solution sitting on a warehouse shelf for too long sounds like a pretty minor oversight, not some huge tragedy. Honestly, you're over here counting every single cabbage and dollar like you're an accountant or something. Five bad batches of kraut is a bummer, sure, but $600 is a wild exaggeration unless you're using gold-leaf ginger. Next time just grab some fresh calibration packets and move on, it's fermentation not rocket science.

eva_hayes10d ago

Real talk, fresh calibration packets save a world of headache.