Update on my kimchi that kept getting too fizzy

I was having a problem where my kimchi would get way too fizzy after just 2 days on the counter, almost like soda. I read online to try burping the jar twice a day instead of once, and it totally fixed it. The last batch I made is now perfectly tangy and not exploding when I open it. Has anyone else had to adjust their burping schedule for different veggies?

3 comments

3 Comments

danielwhite2mo ago

Honestly burping jars sounds like a band-aid fix for a bigger problem. That much fizz that fast usually means something is off with the salt ratio or the temperature. My guess is your kitchen is just too warm, and burping more often is fighting the symptom. Maybe try a cooler spot or a tiny bit more salt next time instead of playing jar babysitter twice a day.

mark7312mo ago

Could be the type of salt messing with it too. Some salts have anti-caking stuff that can slow down the ferment. If you're not using plain pickling salt, that might be part of the fizz problem.

sarahhart2d ago

Yeah the "band-aid fix for a bigger problem" thing really made me rethink how I've been doing ferments.