My sauerkraut bubbled over after 3 days and I had to choose: clean the airlock or just let it ride

I was making a big batch with 5 pounds of cabbage from the farmers market. I could either open the jar and clean the airlock, risking contamination, or just let the brine keep bubbling out and hope it sealed itself. I chose to clean it, and now it's fermenting fine but smells a bit yeasty. Has anyone else had a kraut that got too active too fast?

3 comments

3 Comments

hall.ruby2mo ago

Ugh, that overflow panic is the worst lol.

loganhart2mo ago

Disagree, @hall.ruby, I find it pretty easy to fix.

wade55820d ago

@hall.ruby, I've been there too. That overflow mess is no fun. The yeasty smell you're getting is probably from the bubbles pushing out some of the good bacteria. When a kraut gets that active that fast, it's often a sign the temperature is a bit too warm. Did you check what temp your kitchen was sitting at during those three days? Even five pounds of cabbage can generate heat in the center of the jar. That extra activity might also mean you didn't pack the salt in quite as evenly as you thought. Not trying to blame you, just something to watch for next time if you want a cleaner ferment.