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Can we talk about the $180 I dropped on a temp controller that almost ruined my kimchi?
Bought a cheapo temp controller off Amazon for my fermentation setup about 4 months back, $180, thought I was being smart. It held my kimchi at 78 degrees for 3 straight days because the probe was off by like 11 degrees and I had no clue. My whole batch tasted like hot garbage and I had to toss 6 jars down the drain in my kitchen in Cleveland. Swapped it for a $60 Inkbird with a calibration setting and now everything holds steady at 65. Point is, fancy gear does not mean good gear, and a cheap thermometer check would have saved me a whole weekend of work. What temp controller are you all actually trusting for long ferments, and do you calibrate or just wing it?
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