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.
R
@river.hamilton44
10/4/2026 · 13d ago
35 reactions · 10 saves

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.

#Fermentation

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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 madebeen 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 🫙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 itThe taste changes completely depending on whether you stir it once or twice a day — someone mapped how fermentation bacteria respond to oxygen and it's weirdly precise

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