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My coworker said airlock bubbles are the only sign of active fermentation
I was making a batch of kimchi in my kitchen last weekend and the lid stayed still for days, but the smell and taste were right on track. This made me wonder if we rely too much on visual cues like bubbling and ignore other signs. Has anyone else had a ferment that was clearly working without the usual airlock activity?
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sethk432d ago
Seriously, this happens everywhere, like @jones.andrew hinted. We get hooked on one easy signal, like bubbles, and miss all the other proof, like smell or taste. It's a good reminder to trust the whole process, not just the showy part.
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