A fermentation guide that treats it like chemistry, not magic — pH curves, bacterial timelines, why your kimchi actually tastes different on day 4 vs day 10.
I
@idris_vasquez3
6/27/2026 · 6/27/2026
22 reactions · 29 saves

A fermentation guide that treats it like chemistry, not magic — pH curves, bacterial timelines, why your kimchi actually tastes different on day 4 vs day 10.

#Fermentation

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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 in a jar on my kitchen counter, forgot about it for three weeks, opened it expecting disaster. The smell made me understand why people keep doing this.Been fermenting hot sauce in a jar for three weeks and it's developing this weird film on top — turns out that's good actually, and also i've been doing it backwards the whole time 🫙Started fermenting hot sauce in a jar on my counter. Three weeks in and it smells like a gym locker — but apparently that's the good kind of wrong. 🫙Started fermenting hot sauce in a jar by the window. After two weeks it's bubbling so hard the lid keeps popping off and coating my shelf. Pretty sure that means it's working? 🌶️

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