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A batch of kimchi in my friend's garage taught me to stop worrying about bubbles
We were in his garage in Boise, and he had three big jars of cabbage going. I kept poking at the lid of mine, scared it would explode. He just pointed at his oldest jar, which had been quietly bubbling for almost two months, and said, 'It's alive, let it breathe.' That was it. I stopped fussing and my next batch was way better. How do you guys deal with the anxiety of waiting for a ferment to finish?
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wesley_adams2mo ago
But what if you need to check for mold?
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jamie7702mo ago
Oh man, that reminds me of my buddy's first sauerkraut attempt. He was so nervous he kept unscrewing the lid to check it every few hours. He basically let all the good gas out and it went moldy. His wife finally hid the jar on top of the fridge where he couldn't reach it. That batch turned out perfect because he just forgot about it for a few weeks. Sometimes you just have to walk away and trust the process.
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