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My kimchi in the basement fridge turned fizzy after a month, not sour
I left a batch of napa cabbage kimchi in my old basement fridge set to 45 degrees for a full month, thinking it would just get nicely sour. When I opened the jar, it was super fizzy like soda and tasted weirdly sweet. I think the temp was too high and let the wrong bugs take over. Has anyone else had a ferment go totally fizzy like that from a warm spot?
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rubyreed5mo ago
Ever wonder if your basement fridge has its own secret soda factory?
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mark7315mo ago
Never thought that, but @rubyreed you might be onto something lol
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julia_burns93mo ago
oh man that is a comforting thought actually, way better than what's probably really in there.
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