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My kimchi batch in a 5 gallon crock went from perfect to fizzy mess in 48 hours, took me a week to figure out the temp spike.
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the_jake9d ago
Damn, that's brutal. Bet the whole kitchen smelled like a science experiment gone wrong. Temp control is the silent killer with big ferments like that.
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david_price509d ago
Temperature is just one factor. A good seal on the crock matters more in my experience.
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