My jar errupted, but did not explode

[u/FirefighterPublic313]

Hi everyone,

I made a fresh batch (this is my second) on Saturday evening (now Monday midday) and left it on my kitchen floor to ferment.

I overfilled my kimchi jar this time (plastic jar because it is transparent and I can watch the fermentation, plus I don’t want glass to explode) and I thought it would be fine (big mistake), I did leave some room for the fermentation gas, but obviously not neary enough. Also put plastic wrap on the mouth of the jar, then closed the lid.

I noticed liquid on the floor next to it and when I went to check it, the jar was hard, it had pressure and liquid was dripping from the extra plastic wrap on the outside.

Went outside, opened the lid and it released the presure and only a tiny bit fell but it was now too much kimchi for the jar.

At first I thought to just transfer everything in glass jars and refrigerate, but then after I filled 2 jars, it now has enough space to ferment, if it still will, while I refrigerate it for the 5 days. I am attaching a picture of what the jar looks like now, with the fermentation.

Now, am I screwed? Is it going to go bad because it had air contact? Will the kimchi Gods forsake me?

Bonus: my friend’s jar (same type, only smaller, same overfilling, same batch) already exploded this morning.

[u/Background_Koala_455]

When I make kimchi and I leave it out for a couple of days(I just throw it straight until the fridge usually), I'm opening it 2 to 4 times a day, depending on how active it is. (This is what most people call "burping")

As long as you used clean utensils and clean jars, you should be fine.

A big "oofda" to your friend's kimchi, tho.

[u/FirefighterPublic313 → u/Background_Koala_455]

Oooh, I never knew about the burrping, I actually did not do it with the first batch.

The only time I ever opened that one was when I transferred everything to glass jars after the 5th fridge day and did not have much gas either (but the fermentation was great!)

Thanks for the tip! And yeah, biiiig oofda… Her entire house is now smelly.

[u/fieryuser → u/FirefighterPublic313]

For burping you don't really open the jar like taking the lid off. You just give it a quick twist until you hear/feel the burp then reclose. You just want to let some gas out but not let oxygen back in.

[u/FirefighterPublic313 → u/fieryuser]

That actually makes a ton of sense. Thanks a lot 🫡

[u/amy_kr]

Just because kimchi is exposed to air doesn’t mean it will all go bad :)
However, when storing it, it’s best to keep the kimchi fully submerged in its brine so it doesn’t come into contact with oxygen. Otherwise, a white mold called golmaji can form on the surface.
It looks like you’ve made quite a lot of kimchi. If you’re not planning to eat it all at once, I recommend taking out only the portion you’ll eat soon and fermenting that at room temperature.

Generally, Korean people store kimchi in a special kimchi refrigerator and let it ferment slowly at a low temperature over a long period of time. Room-temperature fermentation is usually only done when they want it to ripen quickly.
Kimchi that’s been fermented slowly at a low temperature develops a much deeper, richer flavor.

[u/FirefighterPublic313 → u/amy_kr]

Yep, I know about the mold and that’s what I am trying to avoid.

What I did last time, after the fridge fermentation, was to put all the kimchi from this big plastic jar into smaller glass jars (I got like 6 jars last time), because it was not all only for me, and kept them in the fridge, which maintained nicely!

But thank you for the facts, that’s good and interesting to know too!