Just jared my first batch. How long should I let it ferment ?
by awawawaw1
3 Comments
wannagetsomeinnout
at least 10~20days, but depends more on temperature.if it’s warm or hot weather, you can try over 5 days. Also please make sure to control internal air pressure regularly(once per 2~3 days) so you can prevent popping out or explode. Thats why people usually use plastic or traditional ceramic jars(Onggi)…better not to use high compressed container. It’s not like pickle.
Mornduk
I do two batches per year, one for spring and another for fall harvest, with the [radish](https://kitazawaseed.com/products/radish-seeds-korean-alpine-gold-hybrid) I grow. We start eating it after a week then I keep it in the fridge fermenting more slowly. It gets pretty strong before the next harvest comes but still very tasty.
3 Comments
at least 10~20days, but depends more on temperature.if it’s warm or hot weather, you can try over 5 days. Also please make sure to control internal air pressure regularly(once per 2~3 days) so you can prevent popping out or explode. Thats why people usually use plastic or traditional ceramic jars(Onggi)…better not to use high compressed container. It’s not like pickle.
I do two batches per year, one for spring and another for fall harvest, with the [radish](https://kitazawaseed.com/products/radish-seeds-korean-alpine-gold-hybrid) I grow. We start eating it after a week then I keep it in the fridge fermenting more slowly. It gets pretty strong before the next harvest comes but still very tasty.
Oh my 깍두기…설렁탕