caseys30•5d agoMost Upvoted

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?

2 comments

2 Comments

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.

Honestly, cooler temps always give my ferments way more fizz too, it's the best.