My kimchi went from flat to fizzy after I left it out for an extra day in my cool basement.

Casey Smith · 2026-04-11T17:05:07.370013+00:00

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?

gavin_clark6mo 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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lee7335mo 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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sarah1986mo ago

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

4