Warning: my first kimchi batch hit 75F and exploded everywhere

I started a batch of kimchi last monday and left it on the counter. I checked the temp after 2 days and it was 75F. The lid popped off overnight and there was cabbage juice all over my kitchen. I read on a fermentation blog that ideal temp is 60-65F. Has anyone else had a blowup from getting the temp wrong?

3 comments

3 Comments

riley_schmidt1mo ago

Heard a fermenting podcast say 75F is basically tropical sauerkraut territory.

xena11mo ago

The real issue nobody's talking about is using the wrong container... kimchi needs to breathe a little during the first few days. That gas buildup has to go somewhere and if you're using a tight sealing jar it's basically a bomb. I use a glass bowl with a plate on top and weigh it down with a water jug when I let it ferment on the counter. The plate lets some gas escape but still keeps the cabbage under the brine. 75F is too warm but even at the right temp if your vessel is airtight you're asking for trouble.

lisaf3813d ago

Oh wow, I gotta respectfully push back a little here! The plate and water jug method sounds smart but it might not keep everything submerged well enough. I've had batches where bits of cabbage floated up around the edges and got moldy. If you don't have a proper fermentation weight or an airlock system, you're better off using a glass jar with the lid just barely cracked open for the first few days. That way gas can escape but the liquid stays in and the cabbage stays under the brine. Also, those clay onggi pots are amazing for gas release if you're serious about kimchi, but they're expensive and hard to find. For most of us, a regular mason jar with the lid loose for the first 48 hours works great and you don't have to worry about mold.