Q. Why is my kimchi fizzy?
A. Our kimchi contains live cultures produced through natural fermentation. When kept refrigerated below 4°C, fermentation slows down, so the kimchi stays calmer. If it warms up, fermentation becomes more active, naturally creating bubbles and fizz. This is completely normal.
Q: Is fizzy kimchi safe to eat?
A: Yes! Fizz is a normal result of fermentation and comes from naturally produced gases, mainly carbon dioxide. It usually means the live cultures are still active. If the kimchi has been stored correctly and shows no signs of spoilage, a little fizz is perfectly normal.
Q: How should I store my kimchi to reduce fizz?
A: Always store kimchi in the refrigerator below 4°C. Keeping it cold slows fermentation and reduces the activity of the live cultures, helping the kimchi stay fresher 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.