left cabbage in salt water for three days and it tastes sharper than the fresh stuff. apparently that's just... how it works.
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@_val_
6/30/2026 · 6/30/2026
2 reactions · 34 saves

left cabbage in salt water for three days and it tastes sharper than the fresh stuff. apparently that's just... how it works.

#Fermentation

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left kimchi on the counter for a week by accident. it tasted better than the batch i actually paid attention tohow 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.been 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 🤦Interactive pH chart that shows exactly when your ferment tips from safe to spoiled — built by a microbiologist who got tired of guessing.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 🫙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 it

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