Loading…
24
Appreciation post: My kimchi stopped getting too fizzy after I started leaving a bigger headspace
I mean, I was getting these crazy overflows in my 2-liter jar every time, but leaving like 2 inches empty at the top fixed it. Anyone else find a simple trick that solved a messy problem?
3 comments
Log in to join the discussion
Log In3 Comments
the_sam6mo ago
Honestly that headspace thing feels like giving up. Real fermentation needs pressure to get those good bubbles going. My best kimchi always fizzes over a bit, it's a sign it's alive. Zara's book has a point but sometimes you gotta push the limits. Tight pack, small jar, messy fridge... that's just the cost of great flavor.
7
emery_craig4mo ago
Ever tried cracking the lid just a tiny bit instead of leaving a big gap? I do that with my fermenting pickles, takes the pressure off without totally killing the bubble action. Same kind of messy overflow problem, turned my fridge shelf into a brine lake. Just a quarter turn on the lid a couple times a day keeps things calm and still gets good texture. Might be worth a shot if you're missing that fizz.
5