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I heard a guy at the farmers market in Portland say you should never burp your kimchi jars.
He was telling another shopper that the gas build-up is key for flavor and burping lets in bad air. But my old recipe from Sandor Katz's book says to burp daily to avoid explosions. I've had a jar blow its lid before, so I'm torn. Which side are you all on, the no-burp camp or the careful release team?
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sage_perry1mo ago
Learn from my mistake, I once had kimchi paint my ceiling.
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fisher.diana1mo ago
Ngl, the real trick is using a fermentation lid with a one way valve. Lets gas out but nothing gets in. It’s the middle ground nobody talks about. You keep the good air in and avoid the mess. My jars stopped being a science project once I switched.
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