34 jars of kimchi later, my garage smells like a war crime and my wife wants them gone | Fermentation Station - Freelance Forum - The Community for Independent Professionals

Alex Hart · 2026-10-03T02:45:04.384792+00:00

I started with one batch of napa cabbage kimchi back in January thinking it would be a fun little hobby, and somehow I just pulled jar number 34 out of the corner of my garage in Fort Collins where they've been sitting at around 65 degrees for anywhere from 3 days to 8 weeks. Half the people I talk to say you absolutely need a dedicated fridge at a steady 39 degrees or you're just inviting kahm yeast and slime, but the other half swear the garage temp thing is fine as long as you burp the jars daily and trust your nose. Is there a real cutoff where room temp kimchi goes from tasty funk to actual danger, or does everybody just kind of guess based on smell and hope for the best?

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34 jars of kimchi later, my garage smells like a war crime and my wife wants them gone | Fermentation Station - Freelance Forum - The Community for Independent Professionals