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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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wadejenkins6d ago
Your "kimchi fridge" basement sounds like a summer lifesaver for fermenting.
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rowanw916d 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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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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