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I used to be scared of opening my kimchi jars early
For the first two years, I'd always wait a full seven days before even cracking the lid, worried I'd ruin the whole batch. Then my friend in Seattle, who's been making it for a decade, told me to just check it after three days and push the veggies back down if needed. I tried it on my last batch and the flavor was way better because I could actually taste it as it developed. Now I'm a convert to the early peek method. Does anyone else check their ferments more often than the recipe says?
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stone.troy10d ago
Right? Tasting as you go is the only way to learn.
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wilson.jana10d ago
My early attempts at chili were a masterclass in over-spicing. I'd just keep adding cayenne until my lips went numb. Learned the hard way that a little taste halfway through could have saved everyone a lot of pain. Now I'm the annoying person constantly dipping a spoon in the pot.
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