I gave up on airlocks for my kimchi and just burp the jar twice a day. It's been perfect for 3 months.

2 comments

2 Comments

mason2091mo ago

So you just open the lid to let the gas out? That seems way easier than messing with airlocks. How do you know when it's done fermenting if you're not watching bubbles in a lock? I always worry about mold getting in when you open it that often.

brookewood1mo ago

Honestly you just get a feel for it after a while. I check the lid once a day, listen for the hiss, and give it a quick sniff. If the bubbling has stopped for a few days and it smells right, it's usually done. Opening it that fast doesn't let much in, and the CO2 pushing out helps. The key is keeping everything super clean before it even goes in the jar.