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My sauerkraut went nuclear on Thursday and I'm still cleaning the ceiling
I had a 2-gallon crock bubbling away in the pantry for about 8 days. I checked it Wednesday and it seemed fine, just a slow bubble. Woke up Thursday to a loud pop and a mess that looked like a veggie crime scene... kraut juice and shreds of cabbage everywhere. I think the lid seal was too tight and pressure built up way too fast. Has anyone else had a ferment blow its top like that? What's the best way to avoid it?
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alice896d ago
2 gallons is a huge batch for a first try. Sounds like you skipped the burping step completely.
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Burping the jar every day is a non-negotiable step, my friend.
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robinson.hannah6d ago
What about the temperature of the room it's sitting in? If your house is really warm, that jar is building up pressure way faster than anyone expects. You might need to burp it twice a day, not just once.
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