Read in a library book that a single batch of kimchi can have over 100 different bacteria strains

Found this in 'The Art of Fermentation' by Sandor Katz, page 87. Makes you wonder how consistent our home ferments really are, right?

3 comments

3 Comments

grace_white1d agoMost Upvoted

Honestly, that inconsistency is why I just buy mine.

ruby_rivera761d ago

Ever notice how no two jars of sauerkraut taste the same? My last batch got super fizzy and almost sour, but the one before was way milder. It's wild to think my kitchen air and the cabbage itself are adding their own little bugs to the party. Makes store-bought stuff taste boring in comparison.

abbyg141d ago

My third batch last year went totally fizzy like soda... I started weighing the salt instead of using a spoon. A digital scale fixed it for me, 2% of the cabbage weight. The wild batches stopped when I got the salt right.