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PSA: my krausen stalled for 2 weeks because of tap water chlorine
I was at a ferment meetup in Austin last month and this guy Jeff asked what water I used. Told him tap and he just laughed lol. He explained chlorine kills a lot of the good bacteria early on. I switched to filtered water and my kimchi took off like crazy the next day. Has anyone else had slow ferments from city water?
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diana_flores257d ago
Isnt it funny how so many big things come down to something small we never think about? Kinda reminds me of how people ignore the simple stuff in other areas, like not changing your furnace filter and wondering why your electric bill is high. Same with water bacteria, it is just one of those invisible factors that can make or break the whole process. Once you see it work, you realize how much we take for granted what comes out of the tap.
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Yeah I used to think chlorine fear was just homebrew snob stuff. Drank tap water my whole life, figured a little bleach couldn't matter. Then I did a side by side test with sauerkraut. Tap water batch just sat there for 10 days, barely bubbled. Filtered water batch was fizzy and active by day 4. Actually swapped the tap water for bottled spring water halfway through and it started moving again. Totally changed my mind, never going back to straight tap now.
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