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Rant: My friend in Austin said my kimchi was too fizzy and I think he's just wrong.
Last week I opened a jar after only 3 days of fermenting in my cool basement, and the aggressive bubbles made a huge mess, but I just scooped it out, pressed it down, and it's now my favorite batch yet, tangy and perfect on eggs.
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the_reese1mo ago
Austin friend needs to chill, it's just bubbly cabbage. My last jar fizzed over so bad I had to clean the fridge shelf, but the kimchi was still great. Some people act like a little extra ferment is a crime against food. It's not like you served him spoiled meat, it's literally meant to be sour.
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lily891mo ago
Some people just don't get the joy of live culture.
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