My kimchi batch bubbled over in the fridge at 2 AM

I was making a big jar of kimchi last Tuesday and left it out for a day like usual. When I put it in the fridge, I didn't leave enough headspace. At two in the morning, I heard a pop and found pink brine all over the shelf. I read later that even in the cold, active fermentation can keep going for a while. Has anyone else had a late-night cleanup from a too-full jar?

2 comments

2 Comments

casey8431mo ago

But how much headspace do you leave in the jar before it goes in the fridge?

patp791mo agoMost Upvoted

Actually, kimchi should always ferment at room temp first.

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