Is this normal for Soy Pickled Garlic?

Is this normal for Soy Pickled Garlic?

I am making Soy Pickled Garlic following Korean Bapsang’s recipe

https://www.koreanbapsang.com/maneul-jangajji-korean-pickled-garlic/

Currently at the vinegar brine stage. But the garlics appear to be fermenting? I gave it a shake earlier and it fizzed like crazy. I had to burp it before it explodes.

Is this supposed to be happening? The recipe did not mention anything like that.

submitted by /u/shiningject
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