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Vent: My entire batch of kimchi went fizzy and flat because I kept burping the jar.
A friend in Portland saw my setup and asked why I was opening it every day, saying the CO2 needs to build up. Anyone else mess up by being too hands-on?
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kevin_sullivan1mo ago
Wait, you were opening it every single day? That's like letting all the air out of a tire and then wondering why it went flat. The whole point is that pressure builds up to keep the good stuff in and the bad stuff out.
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eva_lewis1mo ago
Actually, the pressure thing is a common mix-up. Fermentation jars have an airlock for a reason, to let gas escape without letting air in. Opening it daily doesn't ruin it, it just raises the small chance of introducing mold. I burp my kombucha daily and it's fine.
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