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My whole batch of kimchi went fizzy and weird after I left it out for 5 days
I started a new batch of kimchi last week, using my usual recipe with napa cabbage and daikon. I left it on the counter to ferment, but I got busy with work and totally forgot about it. When I checked it this morning, day 5, it was super fizzy and had a kind of sharp, almost alcoholic smell instead of the usual tang. I had to toss the whole jar, which was a bummer because that was like 3 pounds of veggies. Has anyone else had a ferment go too far like that? How long do you usually leave yours out before it goes in the fridge?
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diana1553mo ago
Oh man, that fizzy kimchi sounds like it was trying to become a science project! My rule is two days max on the counter, or it turns into a weird bubbly monster.
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diana8293mo agoTop Commenter
Lol @diana155, you sure it's not just extra fermented? That's kinda the point.
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holly_price12d ago
Wait did you actually taste it before tossing it? Because fizzy and a bit sharp doesn't always mean it's bad with kimchi, sometimes it's just more fermented and boozy than you want but still safe. Five days seems long though, I usually do 2 or 3 days max on the counter depending on how warm my kitchen is, then straight to the fridge to slow it down. What was the temperature in your place while it was sitting out? That matters a ton, like if it was hot out it'll go way faster and get weird sooner.
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