Q. Why is my kimchi fizzy?
A. Kimchi is alive with probiotics (good bacteria). When kept cold below 4°C, the probiotics slow down and “rest,” so the kimchi stays calmer. But once it warms up, the probiotics “wake up” and get active again, naturally creating bubbles and fizz. This is a normal sign of healthy fermentation.
Q: Is fizzy kimchi safe to eat?
A: Yes! The fizz comes from natural fermentation gases (mainly carbon dioxide). It’s a healthy and natural part of kimchi and shows that the probiotics are active and alive.
Q: How should I store my kimchi to reduce fizz?
A: Always store kimchi in the fridge below 4 °C. This keeps the probiotics resting and slows fermentation, so the kimchi stays fresh for longer with less fizz.
Q: What happens if I leave kimchi at room temperature?
A: At room temperature, probiotics become more active, speeding up fermentation. This makes the kimchi taste stronger and fizzier. It will still be perfectly edible but if you prefer a milder taste, keep it refrigerated.
Q: What’s the best way to open fizzy kimchi?
A: Open the jar slowly, preferably over the sink, as natural fizz can cause liquid to bubble up. This is completely normal for fresh, wild-fermented kimchi.