I was sure my airlock setup was fine until a batch in my basement closet went fizzy

For a year I just used a loose lid on my kimchi jars, thinking the cool air in my basement would stop things from going too fast. Then a jar from my last batch, which I started on April 12, fizzed over and made a huge mess on the shelf. It hit me that I was basically doing open fermentation the whole time and calling it good. What's a better way to handle gas buildup for a 2-gallon crock?

2 comments

2 Comments

markhall5d ago

Oof, been there with the fizzy mess.

price.tara5d ago

Yeah that fizzy mess is the worst, @markhall. I found chilling the bottle first helps a ton.