My kraut in the basement bubbled over and I panicked

I was checking on my first big batch of sauerkraut in my basement last Tuesday, and the whole 5-gallon crock was fizzing like crazy, with brine leaking out the airlock. I thought I ruined it for sure. I just grabbed a clean bowl, scooped out a bunch of the top layer to make more headspace, and wiped everything down. Has anyone else had a ferment get that active and still turn out okay?

2 comments

2 Comments

sanchez.mia12h ago

Been there, done that. It usually turns out fine in my experience.

the_val12h ago

Yeah same, I just took a deep breath and went for it lol. Worked out okay for me too.