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My sauerkraut bubbled over and I had to choose between a mess or losing the batch
Had a 2-liter jar of cabbage going for 8 days. Came home and the brine was all over my counter. I could either take off the airlock and clean it, risking bad stuff getting in, or just let it keep making a mess. I chose to quickly wipe the rim, swap in a fresh airlock, and hope for the best. It worked out, the kraut is fine, but I lost about a cup of brine. Anyone have a good trick for stopping a really active ferment from making a break for it?
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smith.matthew1mo ago
It's just a little brine, relax.
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king.jordan1mo ago
Oh man, that's the worst lol. I always put my fermenting jars on a small plate or a shallow bowl. Catches the overflow without you having to mess with the airlock. For really active ones, using a bigger jar than you think you need helps a ton, leaves more headspace. Glad your batch turned out okay though, losing a little brine is way better than starting over.
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willow2441mo ago
I've started using a quarter sheet pan under my jars, gives me room for three at once. That extra headspace tip from king.jordan is key, I go up to a half gallon jar even for a quart of veggies now. A damp paper towel under the jar on the plate also helps stop any sliding from the bubbles.
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