16
I thought the whole 'burp your jar' thing was just for show until my sauerkraut exploded
For my first few batches, I just screwed the lid on tight and left it in the pantry. I figured the gas would find its own way out, and I never had a problem. Then, about three weeks into a big batch of red cabbage, I heard a loud pop from the kitchen. The lid had blown clean off, and there was brine and cabbage shreds all over the ceiling. My wife said it looked like a crime scene. That mess, and the fact that the batch was ruined, convinced me. Now I burp my jars every single day without fail, and I keep them in a plastic tub just in case. Has anyone else had a ferment go off like a bomb, or was I just unlucky?
3 comments
Log in to join the discussion
Log In3 Comments
palmer.ryan1mo ago
Wait, the lid blew clean off? That's some serious pressure, man. My worst one just made the lid bulge and leaked a bit. Cabbage on the ceiling is next level, I can't even imagine cleaning that up. Sounds like you were fermenting a grenade, not a side dish.
5