amy858•21d ago

My sauerkraut got way too fizzy last month and I think I know why

So last month I was making a batch in my usual 2-liter jar, and after about 5 days it was crazy fizzy, like opening a soda. It was my first time using green cabbage from the new farmer's market downtown, and I think that was the problem. I used the same amount of salt I always do, but this cabbage was way juicier than the stuff from the grocery store. My kitchen was also warmer than usual, like 75 degrees, because we had that heat wave. I burped it twice a day but it just kept building up pressure super fast. The kraut tasted fine, just really, really bubbly. Has anyone else had this happen with super fresh, local cabbage? Did you just use less salt or ferment it in a cooler spot?

2 comments

2 Comments

miles_grant3520d ago

That farmer's market cabbage is basically natural soda.

sage_perry20d ago

Burp it twice a day and it still went nuts? That's wild. I had a batch blow its lid off once just from my kitchen being a few degrees warmer.