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Unpopular opinion: I think the whole 'burp your jar daily' rule for sauerkraut is overkill. I left mine for a three-day weekend and came back to a perfect ferment.
I was making a big batch of red cabbage kraut in my kitchen last month. I had to go out of town suddenly, so I just sealed the fermentation lid on my half-gallon jar and left. I was sure I'd come back to a mess or a jar bomb. Got home Sunday night, and it was totally fine. No weird smells, no overflow, just a good sour smell and a nice crunch. The airlock did its job. I think people stress about the daily check way too much if your setup is solid. Has anyone else just left a ferment alone for a few days with no issues?
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milesrobinson24d agoMost Upvoted
Totally agree, I did the same thing with a batch of pickles last summer. Went camping for four days and just left the jar with a good airlock on the counter. Came back and they were perfect, maybe even better for not being messed with. I swear the constant checking and burping just lets in more bad stuff. If your gear is right, it's fine to leave it alone. I've stopped the daily fuss and haven't had a single mess yet.
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