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My kimchi turned into a science experiment after 5 days
I started my first batch of kimchi last Tuesday using a Napa cabbage from the farmers market. I left it on the counter for 5 days and the brine got all cloudy and bubbles started pushing the lid up. The smell was way stronger than any store bought kimchi I've had. Did I push the fermentation too long or is this normal for first timers?
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seth68317d ago
Yeah I used to think longer was always better but after my own batch turned into something that smelled like a barn I changed my mind... @wright.lisa kinda nailed it with the biology experiment comment.
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