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The week my kimchi turned into a science experiment gone bad
Last July I tried fermenting a batch of napa cabbage in my garage during a heatwave and the temp hit 95 degrees by day three, turning my crisp kimchi into a mushy, yeasty mess that smelled like a brewery. Has anyone else had a batch completely wrecked by unexpected temperature swings?
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baker.simon21d ago
Reminds me how a little thing off throws everything in life.
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ellis.felix20d ago
Man, I gotta push back here because I actually had the opposite experience. My first batch was in a heatwave too and it came out super funky and sour but in a way that ended up being the best kimchi I've ever made. That yeasty smell and mushy texture just means the fermentation went crazy, but if you let it sit in the fridge for another week the flavors settle into something way deeper than normal kimchi.
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