I finally messed up my kimchi by checking it too soon

I started a big batch of kimchi last month and got antsy. I opened the jar early to see how it was doing. That let in air and messed up the whole ferment. Now I have to throw it out and start over from scratch. Do not peek, just let it sit for the full time.

3 comments

3 Comments

benc532mo ago

Yeah, I learned that the hard way too...

the_riley2mo ago

Wait, you have to toss it? I open mine all the time to taste it, it just slows things down a bit. Might still be fine

charles_bell2mo ago

Whoa, hold up @the_riley, that's actually pretty risky. Opening it during the first few days of active fermentation lets in oxygen, which can let bad mold grow instead of the good stuff you want. It's not just about slowing it down, it's about safety. That's why the rule is to leave it sealed so the carbon dioxide can push out all the air. If you need to check pressure, you just gently "burp" the lid without fully opening it. Tasting comes later, after that initial active phase is done.