My kimchi in the basement fridge turned fizzy after a month, not sour

I left a batch of napa cabbage kimchi in my old basement fridge set to 45 degrees for a full month, thinking it would just get nicely sour. When I opened the jar, it was super fizzy like soda and tasted weirdly sweet. I think the temp was too high and let the wrong bugs take over. Has anyone else had a ferment go totally fizzy like that from a warm spot?

3 comments

3 Comments

rubyreed2mo ago

Ever wonder if your basement fridge has its own secret soda factory?

mark7312mo ago

Never thought that, but @rubyreed you might be onto something lol

julia_burns913d ago

oh man that is a comforting thought actually, way better than what's probably really in there.