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My kimchi went from flat to fizzy after I left it out for an extra day in my cool basement.
It was sitting at about 60 degrees for 4 days total instead of my usual 3. Anyone else get better bubbles from a slower, cooler ferment?
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gavin_clark1mo ago
Ever check if your jar's seal is too tight? A slower ferment builds more pressure, so a weak seal might leak and hide the fizz you actually made.
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lee7331mo ago
Oh yeah, that cool basement temperature is actually perfect for building up complex fizzy bubbles. Let it ride at 60 for 4 days, you'll get way better carbonation than rushing it at room temp.
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