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My neighbor's 'set it and forget it' kimchi vs my daily burp routine
He just shoved his jar in a cabinet for a week, while I was checking mine twice a day like a nervous parent. His came out perfect, mine was way too sour. The difference was his spot stayed a steady 68 degrees, my kitchen counter swung from 60 at night to 75 during the day. I guess temperature control beats constant fussing. Anyone have a good spot in their house that stays rock solid for ferments?
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jesse_cooper6mo ago
Remember reading that most fermentation guides really underplay how much temperature swings mess things up? My basement stairs stay a constant cool temp, so that's where my sauerkraut goes now. It made a huge difference compared to my old kitchen setup. I had the same sour problem with pickles before I figured out a steady spot.
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sam_wood604mo ago
Holy crap, 68 degrees steady? That's like a dream setup. I've got a spot under my sink that stays at like 65 but it's a gamble with the dishwasher heat.
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iris_rivera446mo ago
Always thought the daily burp was key for good kimchi. This post totally changed my mind, guess I need to find a better spot than my counter.
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