Showerthought: I was sure my first batch of kimchi would be a total fail

I used a recipe from a blog that said to leave it out for 48 hours in Phoenix heat, which seemed way too long. After a week in the fridge, it's perfectly sour and fizzy, no bad smells at all. Has anyone else had a fermentation step they were sure was wrong but it worked out fine?

2 comments

2 Comments

walker.hayden1mo ago

Describe the exact temperature you left it at. My first batch in a similar climate went bad after just 36 hours on the counter.

morgan9151mo ago

Honestly, I just keep my place at a normal room temp, maybe 72 degrees? It's never been a problem for me. I wonder if it's less about the exact temp and more about what's floating around in your kitchen air. My first few tries failed too until I started being super careful about cleaning everything with boiling water.