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My neighbor's 'set it and forget it' kimchi vs my daily burp routine
For the last batch, I tried my neighbor's method of just sealing the jar and leaving it alone for a full week. I've always been a daily burper, checking and pressing down the veggies. His way was easier, but my batch came out tasting a bit flat and not as fizzy. The real difference showed when I opened his jar after seven days. It had built up so much pressure it practically exploded, while mine had a steady, lively ferment with no mess. I think the daily check lets you control the fizz and catch any issues, like a bit of kahm yeast I spotted early last Thursday. His was a one-time surprise, mine was a slow build I could guide. Does anyone else find that a hands-off approach risks losing flavor or making a mess?
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smith.jordan6mo ago
Daily burps definitely build better flavor.
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alex5246mo ago
Daily burps" is the key. It lets the good stuff build up and stops the bad stuff from taking over. That's where the real flavor comes from.
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