Vent: my kimchi batch turned into a fizzy mess for a solid month

I tried a new recipe from a Portland market that called for extra fish sauce, but the fermentation went crazy fast and kept overflowing every couple of days. It finally calmed down after I moved it to a cooler spot in my basement. Has anyone else had a batch get this active for so long?

3 comments

3 Comments

grant.sam1mo ago

Oh man, tell me about it. I had a batch last summer that basically turned into a kimchi volcano. I used some really fresh cabbage and it just went nuts, bubbling over the rim of my jar for like three weeks straight. I had to keep the whole thing sitting on a dinner plate to catch the overflow. Moving it to the basement fridge was the only thing that finally put it to sleep.

julia_patel1mo ago

Yeah, my last batch was so fizzy I thought I'd accidentally made kimchi soda. At least it finally stopped trying to escape.

bennett.patricia23d ago

Oh boy, @julia_patel, your kimchi soda description is too real... I had a batch that sounded like it was fizzing more than my soda maker, honestly thought the jar was gonna crack from the pressure. Moved it to the basement and it was still trying to pop its lid off like a scared toddler. You ever get that weird moment where you peek at it and it hisses at you like a cat? Pure intimidation... At least my last jar finally settled down after two weeks of constant bubbling, guess it just needed to get that energy out of its system.