Do I need to burp my kimchi jar during fermentation to release gas, and how often should I do it?

Question

Do you need to burp your kimchi jar during fermentation? Find out how often you should release the gas buildup to prevent pressure issues in the jar.

Answer 1

Yes, you need to burp your kimchi jar during fermentation to release built-up carbon dioxide. Burp it once or twice a day during the initial active fermentation period (the first few days), then less frequently as fermentation slows down.

Detailed Explanation:

Kimchi fermentation produces carbon dioxide as a byproduct. If this gas isn't released, pressure can build up inside the jar, potentially causing it to crack or even explode. 'Burping' the jar simply means briefly opening it to release the accumulated gas.

Here's a more detailed breakdown:

1. Initial Fermentation (Days 1-3): During this period, fermentation is most active. Burp the jar once or twice a day. You'll likely hear a hissing sound as the gas escapes.

2. Ongoing Fermentation (Days 4 onwards): As fermentation slows, the amount of gas produced decreases. You can reduce burping to every other day, or even less frequently. Observe the jar; if you see excessive bubbling or bulging of the lid, it's time to burp it.

3. Refrigeration: Once you refrigerate your kimchi, fermentation slows down significantly. Burping is usually not necessary in the refrigerator, but it's still a good idea to check the jar periodically for pressure buildup.

To burp the jar, simply open the lid slightly to release the gas, then quickly reseal it. Avoid leaving the jar open for extended periods, as this can introduce unwanted bacteria or mold.

Pro Tip:

Use fermentation weights to keep the kimchi submerged below the brine. This helps prevent mold growth and ensures even fermentation, reducing the risk of excessive gas buildup.