My first kimchi batch turned into a science experiment

I left a jar of kimchi on the counter for 2 weeks last month and forgot about it. When I opened it, the smell almost knocked me over. Has anyone else had a ferment go so wrong it fizzed like soda?

2 comments

2 Comments

harper_singh181mo ago

Read somewhere that fermenting too long can actually create a dangerous pressure buildup.

terryrobinson1mo ago

I used to think two weeks was nothing for a ferment, but that fizzy, potent smell changed my mind real quick. That stuff sounded like it was ready to walk out of the jar on its own.