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Warning: my kimchi went from perfect to fizzy disaster in under 48 hours after I moved it to a warmer spot in my kitchen.
The jar was bubbling over the rim because my new apartment's heating vent is right next to the counter, so what's a good spot to keep things cool and stable during primary fermentation?
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johnthompson8d ago
Honestly that heat sounds perfect for a faster ferment. Tbh a little fizz just means it's really active and ready.
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the_julia8d agoMost Upvoted
a little fizz just means it's really active" - how do you tell the difference between that good fizz and the kind that means it's starting to spoil?
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