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Found out my kimchi was failing because of tap water chlorine
I've been making kimchi for about 3 years now and kept getting batches that turned soft and moldy after just a week. Read a post on a Korean cooking blog that said tap water chlorine kills the good bacteria you need for fermentation. So I tested it. Made two batches side by side - one with tap water, one with filtered water that sat out for 24 hours. The filtered batch lasted 3 weeks and stayed crisp. The tap water batch went bad in 6 days. Now I always let my water sit out overnight before using it. Anyone else run into this issue with their ferments?
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richardrodriguez4mo ago
Is letting water sit out really enough to get rid of all that chlorine?
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felix3854mo ago
Actually used to think the whole water thing was overhyped junk science until I did my own test like you. Let two bowls of water sit out for 24 hours and tested them with a pool test strip, the chlorine level dropped by more than half. So yeah, I was wrong about that one.
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