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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?
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fiona_reed7mo 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.
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burns.ryan7mo 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.
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