Showerthought: I was sure my first batch of kimchi would be a total fail

I rushed it and only let it ferment for two days in my cool kitchen, but it turned out super tangy and good. What's the shortest time you've had a ferment actually work out?

3 comments

3 Comments

alice9912mo ago

My last batch of sauerkraut was ready in just three days during a heatwave. Sometimes the temperature just works in your favor.

wendygarcia2mo ago

Wow, that's wild. Always thought sauerkraut needed weeks no matter what. Your heatwave story totally proves me wrong. Makes me want to check my own fermenting jar way sooner next time. Guess the bugs really speed up when it's warm.

jennifer_west25d ago

And yeah @alice991, heatwaves really do speed things up! I had a batch of fermented hot sauce go from bland to perfect in just 4 days during one of those nasty summer stretches. I guess my kitchen was basically a sauna for the jar. Honestly I'm the kind of person who forgets about ferments until they're practically growing fur, so when one works out fast I feel like I accidentally won at something. My kimchi only lasted 2 days before I cracked it open too, probably because I was too impatient to wait and just got lucky.