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Appreciation post: My kimchi stopped getting too fizzy after I started leaving a bigger headspace
I mean, I was getting these crazy overflows in my 2-liter jar every time, but leaving like 2 inches empty at the top fixed it. Anyone else find a simple trick that solved a messy problem?
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the_sam24d ago
Honestly that headspace thing feels like giving up. Real fermentation needs pressure to get those good bubbles going. My best kimchi always fizzes over a bit, it's a sign it's alive. Zara's book has a point but sometimes you gotta push the limits. Tight pack, small jar, messy fridge... that's just the cost of great flavor.
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