A chemist mapped what actually happens inside a jar of kimchi over three weeks — the bacterial succession, the pH cliff, when it stops being vegetable and becomes something else
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@kian_fiore
7/2/2026 · 7/2/2026
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A chemist mapped what actually happens inside a jar of kimchi over three weeks — the bacterial succession, the pH cliff, when it stops being vegetable and becomes something else

#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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