My first batch of kimchi in the new apartment turned into a fizzy mess

I was in my kitchen in Cincinnati last month, and after 4 days my kimchi started fizzing like crazy and pushing brine out of the jar. I panicked and put it in the fridge, which slowed it down, but the texture got a bit soft. Did I just let it ferment too long in a warm spot, or is this a sign something else went wrong?

2 comments

2 Comments

fiona_reed2mo ago

Was your kitchen super warm? That exact fizzy mess happened to me when I left mine on the counter during a heat wave. The warmth just makes the fermentation go into overdrive super fast. Putting it in the fridge was the right move to save it.

burns.ryan2mo ago

But come on, is it really that big of a deal? It's just some fizzy kombucha, not a science project gone wrong. I've had mine get pretty active on a warm day and it turned out fine after a chill in the fridge. Feels like people make a huge fuss over nothing sometimes.