Left it fermenting for 21 days in a warm closet, and now my only use for it is cleaning the kitchen, so has anyone else salvaged a brew this far gone or is it a total loss?
For years, I followed the 2% salt by weight rule like a law. Last month, I ran out of cabbage mid-batch and just eyeballed the salt on the rest. The ferment turned out perfect, maybe even better. I think we get too hung up on the numbers and forget this is an old, forgiving process. My grandma never owned a kitchen scale. Has anyone else had good results just going by feel and taste?
I mean, every recipe I see says to add a spoon of sugar to feed the bugs, but my last batch without it fermented faster and tasted sharper, which I like. Maybe it's just me but I think the cabbage has enough natural sugars on its own. Has anyone else tried leaving sugar out of their kimchi brine?
Left it on the counter for 8 days in the Florida heat. Came home to a sticky explosion all over the cabinets. Anyone have tips for timing ferments in a warmer climate?
I see people toss perfect glass jars after one use. Fermenting in them instead of buying new containers saves money and reduces trash. Isn't that the whole spirit of DIY food?
When it escaped its jar and decorated the table, the shared laughter showed me that fermentation fails are part of the fun.
My next door neighbor saw my SCOBY hotel and now wants me to give her one to start her own batch. The thing is, she's the type to forget stuff in her fridge for months, and I know she won't keep it right. I feel bad saying no, but I also don't want to be responsible if she gets sick from a moldy brew. It's a weird spot between wanting to share the hobby and knowing some people just shouldn't mess with live cultures.