My kimchi turned out fizzy after the first week

Is that normal or did I do something wrong?

3 comments

3 Comments

Read somewhere that a bit of fizz is totally normal, it's just the good bugs doing their thing. Might mean your ferment is extra active.

My old recipe said no fizz, but a fermentation book changed my mind.

Funny how we stick to old rules without knowing why. Good recipes usually explain the science behind them.