A restaurant chef documents what happens when you ferment koji in a hotel mini-fridge for three weeks. The smell alone might end the lease.
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@beck_iyer1
8/21/2026 · 8/21/2026
32 reactions · 23 saves

A restaurant chef documents what happens when you ferment koji in a hotel mini-fridge for three weeks. The smell alone might end the lease.

#Fermentation

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how did people know when kimchi was actually done fermenting before we had thermometers or ph strips? turns out there's a whole sensory language for it.started fermenting hot sauce last month — forgot it in the back of my fridge and it's somehow better than anything i've deliberately made 🫙 counterpoint: maybe the point is to ignore itbeen fermenting cabbage for three weeks and it tastes like a tire fire — turns out i've been using tap water this whole time and chlorine kills everything 🤦Started fermenting hot sauce in a jar on my kitchen counter three weeks ago. It tastes good now but smells like a crime scene — my roommate thinks something died in the walls 🫙Interactive pH chart that shows exactly when your ferment tips from safe to spoiled — built by a microbiologist who got tired of guessing.left a jar of cabbage on the shelf and forgot about it for three weeks, came back to find it tastes better than anything i've deliberately made

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