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Why I switched to tap water for my kimchi
It ferments faster and tastes just as good.
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blair_chen816mo ago
Forgot to buy filtered water last time I made a batch and just used straight from the kitchen tap. Was sure I ruined it but it bubbled up like crazy in just two days. Gave it a taste and it was actually really sharp and good, kind of a nicer fizz to it. Guess my city water isn't trying to kill the good bugs after all.
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joelrodriguez6mo ago
That "nicer fizz" part got me. I've always been paranoid about chlorine taste and used bottled. But seeing yours bubble up like that, and now @shane327 saying his is fine too, maybe I've been wasting money. I'm gonna try a small test batch with my tap next time.
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shane3276mo ago
My tap water's fine too, always skip the filtered stuff.
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xenas166mo ago
Totally get what @blair_chen81 means about the fizz. Same thing happened here last month. Ran out of my usual jug and just used straight tap on a whim. Waited two days, looked inside, and it was already super active and foamy. Tasted super crisp, no weird flavors. Maybe city water isn't the enemy for this stuff.
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