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My kimchi from a 2-week ferment in the basement fridge versus the kitchen counter
I split a batch of napa cabbage kimchi, putting half in my cool basement fridge (around 50 degrees) and half on the kitchen counter (about 70 degrees) for two weeks. The basement batch is way less sour and more crunchy, while the counter batch is super tangy and soft. It's crazy how just a 20-degree difference changes the whole thing. Which spot do you all think gives better results for a first ferment?
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ray_burns606mo ago
That "20-degree difference changes the whole thing" really hits home. I was always a counter ferment guy, thinking faster was better. But after a batch got too sour and mushy, I tried the cool basement method. The slower ferment keeps it crunchy and lets the flavors build without that sharp tang taking over.
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the_abby6mo ago
Oh, I learned that lesson the hard way too. My first few batches on the counter were so sour they’d make your face hurt. I was so proud of my “speed ferment” until I tasted it. Now my kitchen counter feels neglected, but my basement shelves are full of jars that actually taste good.
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owens.laura5mo ago
Guess my kitchen counter was running a ferment boot camp I didn't sign up for. Everything came out overworked and angry. Now my basement does all the quiet, slow work while my counter just holds my mail and guilt. I mean, it's basically retired from fermenting and is just a flat surface now.
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miles_schmidt6mo ago
Ray_burns60, the cool basement isn't just slower, it stops the ferment at the right sourness instead of letting it go too far.
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