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I finally talked to my neighbor about his kimchi setup and it changed my whole view.
He's a retired chemist from Seoul, and he told me, 'Your fermentation station is too clean. You need a little funk in the air.' He showed me his basement where he's had the same crock going for five years, no fancy gear. I've been overthinking it with airlocks and pH strips for months. Has anyone else just let a culture run wild like that and had it turn out better?
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shanen546mo ago
It's like the old starter cultures they keep going for years. There's a reason those methods stick around.
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