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Fizzy Kimchi

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    • January 19, 2016 at 9:43 pm #66311
      YouMeKimchi
      Participant

      I followed Maangchi’s Recipe for traditional Napa Cabbage (Tongbaechu-kimchi). After 4 days, the taste is fine but it became fizzy. Is it suppose to be fizzy and if so, is there a way to get rid of it?

    • January 20, 2016 at 7:47 am #66312
      sanne
      Participant

      That’s perfectly normal as long as the taste is ok!
      Put it in the fridge and enjoy!
      Bye, Sanne.

    • January 20, 2016 at 11:51 am #66313
      EvilGrin
      Participant

      Fizzing or bubbles are a normal part of fermentation. If the the flavor is right for you, now is the time to refrigerate your kimchi. It will continue to ferment but much slower in the cold.

      Mine goes in the fridge when it is sour enough. Usually within a few days. It all depends on the temperature.

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