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My kimchi turned fizzy and sweet after just two days on the counter
I tried a new recipe from a blog that said to use a full cup of pear puree, and the whole jar started bubbling like soda. It tasted more like a weird fruit drink than spicy cabbage, which was a total surprise. Has anyone else had a ferment go sugary fast because of too much fruit?
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noah1351mo ago
My last batch fizzed up in three days with extra apple. I cut the fruit by half next time and let it go for a full week, that fixed the sweet taste.
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