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My first kimchi batch turned into a science experiment
I left a jar of kimchi on the counter for 2 weeks last month and forgot about it. When I opened it, the smell almost knocked me over. Has anyone else had a ferment go so wrong it fizzed like soda?
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harper_singh184mo ago
Read somewhere that fermenting too long can actually create a dangerous pressure buildup.
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terryrobinson4mo ago
I used to think two weeks was nothing for a ferment, but that fizzy, potent smell changed my mind real quick. That stuff sounded like it was ready to walk out of the jar on its own.
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