Update: My kimchi brine level mystery took three days to figure out

I was fermenting a big batch of napa cabbage kimchi in a 2-gallon crock, and after the first 24 hours, the brine level dropped by almost an inch. I kept adding more salt water, thinking it was evaporating or something. Turns out, the cabbage was just still releasing liquid and pushing the heavier, salty water I added to the bottom, making it look low. It took me three days of fussing with it before I just left it alone for a full 48 hours and saw the level stabilize on its own. Has anyone else had a ferment look like it's losing liquid when it's really just settling?

2 comments

2 Comments

robinl905d ago

It's wild how much patience you need for fermentation, right?

sarah_johnson464d ago

So you were adding fresh brine on top and the old, salty stuff was just sinking to the bottom? Did you taste the liquid at the top before you added more salt to see if it was actually weak, or did it just look low?

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