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.


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.

· · Web · 1 · 0 · 1

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

Sign in to participate in the conversation

Revel in the marvels of the universe. We are a collective of forward-thinking individuals who strive to better ourselves and our surroundings through constant creation. We express ourselves through music, art, games, and writing. We also put great value in play. A warm welcome to any like-minded people who feel these ideals resonate with them.