A batch of kimchi in my friend's Brooklyn apartment made me rethink my whole starter process

I was helping my friend move last fall, and we found a forgotten jar of kimchi in the back of his fridge. It had been there for about 8 months, way past what I'd ever let a ferment go. He was going to toss it, but I cracked the lid. Instead of being bad, it had this amazing, deep, funky smell, and the veggies were still crisp. He said his grandma always told him, 'if it smells good, it's good.' That moment got me thinking. I've always been super strict with my ferments, following recipes to the day and tossing anything that looks a little weird. Now I'm torn. Is it better to stick with safe, controlled ferments and known timelines, or should I trust my senses more and let things go longer, even if it seems risky? Has anyone else had a ferment surprise them by being great long after the 'rules' said it should be done?

2 comments

2 Comments

mila_craig417d ago

Honestly I was the same way, always tossing stuff on day seven. Then I left a jar of sauerkraut in a cool closet for almost a year and it was the best I ever made. Now I trust my nose way more than the calendar, even if it feels a little risky at first.

terry_thomas17d ago

Trusting your nose is good, but a year in a closet is pushing it for most ferments. You can get some nasty stuff growing that doesn't smell off right away.