oof, just had my first batch of kimchi go bad. I was hoping it would mature in the fridge but it never did. Fart smell never stopped. I think I went too low on the salt. Seems that we can't ever rely on the gochujang alone, even given a starter culture of juice from a previous batch.

Fortunately the other batch I had going (more of a sourkraut, for the spice-intolerant in the house) was good, the line continues.

I haven't named it yet.

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Other findings: Vegetables + salt produce like an inch of extra fluid from their own juices, so I don't understand why they say to add water to cover it, I don't think you need to.

Also, don't buy special one-way valves. Just get jars with rubber seals, they're not going to explode or inhale overnight or anything.

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@faun defs don't need to add water :) i never do when making kimchi

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Merveilles

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