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Update: My 3% salt brine for kimchi gave me fizzy cabbage instead of the usual tang.
I learned that my apartment being 80 degrees last week sped everything up way too fast, so has anyone else had to adjust their ferment time for a heat wave?
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daniel_lane301mo ago
Yeah, that "fizzy cabbage" from the heat is the worst. My last batch went totally nuclear in the heat too.
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the_patricia1mo ago
Wait, you can actually fix that fizz? I always thought fizzy kimchi was just a lost cause, like you had to toss it. But last summer my kitchen was a sauna and my gochujang brine went totally bubbly in two days. I stuck the jar in the fridge anyway, and after a week the fizz calmed down and it tasted totally normal, just way faster than usual. Now I just plan for a super short ferment when it's hot.
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joseph_torres1mo ago
Oh wow, I always dumped it when it got fizzy too. Your trick with the fridge actually makes sense, gotta try that next time mine goes wild. So you just ride out the fizz and it settles down?
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