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?

5 comments

5 Comments

johnthompson1mo ago

Honestly that heat sounds perfect for a faster ferment. Tbh a little fizz just means it's really active and ready.

the_julia1mo 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?

cole_davis4716d ago

You said "a little fizz just means it's really active" which is fair but man, that's a fine line to walk. Good fizz feels tight and sharp like tiny popping bubbles when you burp the jar. Bad fizz is more like a flat soda that's been sitting out too long and smells like wet socks or nail polish remover. If it's got that funky chemical smell and looks stringy or slimy on top, that's spoilage every time. Trust your nose more than your eyes on this one.

hugo23616d ago

@the_julia you nailed that distinction between good and bad fizz. I had the exact same thing happen with my first batch of kimchi. It was bubbling like crazy but smelled funky off, like dirty socks mixed with old gym bag. I trusted my gut and tossed it, glad I did. For a cool stable spot, try the floor near a interior wall away from any vents or appliances. Even a cabinet over a fridge is too warm. I keep mine on a low shelf in the pantry and it holds steady around 65 degrees, perfect for slow even fermentation. Your nose really does know the difference once you've smelled the bad stuff.

andrewt4116d ago

@hugo236 that dirty socks and gym bag description is spot on. I had a batch of sauerkraut once that smelled exactly like that and I tried to save it by skimming the top but you just can't. @the_julia what you said about trusting your nose is the real key here. The good fizz has this bright almost citrusy sharpness to it while the bad stuff hits you with that chemical acetone smell first. I've ruined a few batches by being too hopeful and trying to let them ride it out.