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Update: My kimchi turned out way too fizzy after a warm week in the garage
Left it out for 4 days when the temp spiked to 80 degrees. Learned that heat really speeds up the ferment, now I'm moving it to the basement fridge sooner. Anyone else have a good spot for summer ferments?
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the_jake7mo ago
Oh man, that's not just fizz, that's full-on carbonation lol. Anna567 is right about the soda thing, but it's actually the bacteria making way too much gas from the sugar. A cool basement fridge is the perfect fix for slowing it down.
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anna5677mo ago
Wow, you basically made kimchi soda.
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janac515mo ago
Hang on, you're making it sound like a mistake. That bubbly kick is exactly what happens with natural fermentation. Kimchi is supposed to be alive and changing. If you keep it in a warm spot, the bacteria go nuts. That's not a fail, that's just the stuff being active. A cold fridge slows it down, but a warm ferment is just a faster version of the same thing. Call it kimchi soda if you want, but it's still legit.
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