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Hot take: my kimchi turned out better after I stopped following the recipe exactly
I was talking to this older Korean lady at the farmers market last weekend and she said I was overthinking my fermentation times. She told me I should just trust my nose and the bubbles instead of counting days. Has anyone else found that ditching the exact timeline gave them a better batch?
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grant9013mo ago
Started sniffing my kimchi every morning around day 3 and letting it tell me when it was ready. Way better than just guessing based on the calendar.
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ellis.jennifer3mo ago
Oh nah, smelling it is smart but don't forget to look at it too. Bubbles are a solid sign but if the kimchi looks weepy or has a weird film on top that's trouble. Your nose knows best but your eyes help catch the bad stuff early.
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