Pro tip: I finally gave up on my old method of just covering the jar with a cloth after my kimchi in the basement went from perfect to fizzy vinegar in under a week.

Switching to a proper airlock lid on my half-gallon jar kept the batch at my ideal tangy funk for a full month, so what's your go-to method for slowing down a ferment that's racing too fast?

3 comments

3 Comments

fiona_clark25d agoTop Commenter

My basement is a total ferment graveyard, it's either too cold or weirdly warm. I lost a whole batch of sauerkraut to mold once because I used a plate that didn't fit right. Now I just use the fridge for slowing things down, even if it takes forever.

anderson.mia25d ago

Yeah, the fridge is my backup too... but sometimes I'll just move the jar to a cooler spot in the house first.

jennyh5513d ago

My grandma always kept her sourdough starter on top of the fridge. She said the gentle warmth from the motor was just right. I tried it once and my whole kitchen smelled like beer for a week. I guess her old fridge ran a lot cooler than my modern one does.