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?

2 comments

2 Comments

diana1551mo 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.

diana8291mo ago

Lol @diana155, you sure it's not just extra fermented? That's kinda the point.