Update: My kimchi went from perfect to fizzy soup in 48 hours

I left a fresh batch out on the counter in my 75-degree kitchen for two full days instead of my usual 24 hours. The brine turned cloudy and it started bubbling like soda, way past the tangy stage I wanted. Has anyone else had a batch go this fast in warm weather?

3 comments

3 Comments

sandrat2420d ago

My last batch did the same thing when my kitchen got too warm.

drewsullivan23d ago

In warm weather like that, I move mine to the fridge after just 12 hours.

elliotr2223d ago

Try putting the jar in a bowl of cool water to slow it down next time. My last batch fermented so fast I had to check it twice a day. Once you see a few small bubbles, it's usually safe to refrigerate, especially in a warm apartment.