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Serious question, my neighbor in Phoenix said his kimchi always ferments twice as fast in the summer heat, which made me realize I should track my jar temps.
After hearing that, I stuck a thermometer on my current batch and saw it hit 78 degrees in my kitchen, so now I'm moving it to the basement to slow things down a bit, has anyone else had to find a cooler spot in their house during a heatwave?
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william_craig71mo ago
My kimchi was turning into a mushy sour bomb last July before I realized the temp in my kitchen was hitting 80. I moved it to the coolest closet on the north side of the house, and it made a huge difference. The fermentation slowed right down and the flavor stayed way more balanced instead of getting that sharp, almost fizzy sourness. Now I keep a little thermometer in that closet all summer and it's been solid.
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rowanw913mo ago
78 degrees in the kitchen? Your neighbor wasn't kidding. My basement is basically a kimchi fridge from June to September.
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cora_west53mo ago
Read an article that said temperature swings can make kimchi too sour too fast. Your basement plan is smart to keep the flavor more even. That heat really does speed everything up, lol.
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