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Just found out my sauerkraut jar was way too full
I was reading a book from the library called 'Ferment Your Vegetables' and it said to only fill a jar two-thirds full for the first few days. I had packed my last batch right to the top, and it bubbled over all over my kitchen counter last week. The book explained that active fermentation needs headspace for the gas, or it makes a mess. Has anyone else had a jar explode because they filled it too much?
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matthew_baker2d ago
... but yeah I had the same thing happen with a batch of kimchi last month. I used a big wide mouth quart jar and filled it like 90% full because I thought I knew better. Woke up to brine all over my counter and a weird smell in the kitchen for two days. What finally worked for me was switching to a bigger jar than I needed so there was always a solid two inches of empty space at the top, plus I started setting the jar on a little plate just in case it still bubbled over during the first week. Now I actually use a half gallon jar for recipes that call for a quart, works way better.
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