Why I stopped babysitting my kraut jars like a nervous parent

Used to open my ferment jars every single day to sniff and poke. Drove myself crazy. Checked for mold like five times a morning. Then I went on a 4 day camping trip last summer. Left a batch of jalapeno kraut totally alone. Came back and it was the best thing I ever made. Perfect tang. No messing with it let the bugs do their thing. Now I just seal it and walk away for at least two weeks. Has anyone else ruined a batch by fussing with it too much?

3 comments

3 Comments

jamesm3825d ago

Ha! I literally named my last batch "neglected" and it was fire.

elliot_johnson3122d ago

Neglected stuff usually turns out better... @jamesm38 proved that with cooking and life.

the_anthony25d ago

Read somewhere that the lacto bacteria actually slow down if you keep opening the jar. Lets oxygen in and messes with the anaerobic environment. @jamesm38 totally nailed it with the "neglected" name. I left a batch of cabbage for 3 weeks while visiting family and it came out the crispiest, most sour I've had. Way better than the ones I was burping daily.