riley_west•13d agoProlific Poster

A jar of hot sauce nearly became a bomb in my kitchen

I was making a fermented habanero sauce in my apartment in Chicago, using a standard airlock setup. On day five, I noticed the lid was bulging outwards, which I stupidly ignored. The next morning, I heard a loud pop from the pantry and found the jar had cracked at the bottom, leaking brine everywhere. The pressure built up because I filled the jar too full, leaving no headspace for the gas. I had to clean sticky, spicy liquid from the floor and lower cabinets for over an hour. Has anyone else had a jar fail from too much pressure, and how do you judge the right fill level?

3 comments

3 Comments

julia_miller2413d ago

Your kitchen just tried to make a science fair volcano.

piperb9313d ago

Okay but like... how bad was it really? Sometimes a little baking soda and vinegar overflow looks way more dramatic than it actually is. Did it just bubble over the side or did it actually erupt onto the floor?

the_wesley3d ago

Was it one of those baking soda and vinegar reactions that just keeps going? I had one overflow a mixing bowl last month and it took forever to clean the sticky residue off the counter.