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Warning: my kimchi went from perfect to fizzy overnight because I stopped using a proper weight
Used to just press the cabbage down with a spoon and call it done for 5 years until last month when a batch fermented unevenly and left air pockets that turned the whole jar into carbonated mess, has anyone else dealt with fizzy kimchi from improper pressing?
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violatorres29d ago
Blame the spoon, not the improper pressing.
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pat_schmidt6016d ago
The trick is to go back to the basics when you mess up. Check your water temp and your grind size before you blame anything else. @murphy.blair nailed it with that analogy about the oven, half the time it's just a tiny adjustment that fixes everything. Once you get the pressure right, most spoons work fine.
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murphy.blair29d ago
People do this all the time in other things too. Like when someone burns dinner and blames the oven instead of the recipe they ignored. Or when they can't find their keys and blame the counter for being messy. It's just easier to point at the tool than admit you messed up the how.
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