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Appreciation post: My basement sauerkraut bubbled over and I'm glad it did
I tried a new cabbage from the farmer's market last week, a red variety called 'Mammoth Red Rock'. I packed it into a half-gallon jar with the usual salt, but I left a full three inches of headspace instead of my usual two. Two days later, I found a pink brine puddle on the shelf. Cleaning it up, I saw the bubbles were way more active than normal. That extra space let the ferment breathe without a mess, and the kraut turned out less salty and more crisp. Has anyone else had a specific veggie type just go absolutely wild on them?
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elliot_lane961mo ago
Actually, that extra headspace probably just saved your jar from breaking.
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