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My sauerkraut bubbled over at 3 AM and I'm not even mad
I had a jar of caraway kraut going in the pantry for about 8 days. Woke up to a weird sound and found a slow, steady river of brine had leaked onto the shelf. Cleaned it up, put the jar in a bowl, and went back to bed. The smell in the kitchen the next morning was perfect, tangy and alive. Has anyone else had a really active ferment that made a mess but turned out great?
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caleb3027mo ago
caraway kraut" sounds interesting, what's your ratio?
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ryan6537mo ago
Caraway seeds are a spice, not a main ingredient for the cabbage ratio. Honestly, I use about a tablespoon of seeds for a full gallon jar of kraut. You still need the standard two to three percent salt by weight for the cabbage itself. Tbh, adding the seeds in with the cabbage while you massage the salt in works best. It lets the flavor get all through the batch.
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thompson.christopher5mo ago
@caleb302 I'd actually argue against caraway altogether most people use way too much and it overpowers the cabbage. Keep it simple with just salt and cabbage, you get a cleaner ferment that's less likely to bubble over because the bacteria aren't fighting with extra seeds in there.
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