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Just realized my cheap crock pot ruined my first 3 batches of kimchi
I spent 6 months wondering why my kimchi came out mushy and flat, even after following every recipe to the letter. Turns out my crock pot's lowest setting still cooks at 180 degrees, which kills the lactobacillus before fermentation can happen. Has anyone else found that a simple temperature controller on a cheap slow cooker fixes this, or do you just use jars on the counter?
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