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.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.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 🤦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 itleft 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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