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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_jake19d 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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