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My first batch of sauerkraut in the new apartment turned into a fizzy mess
I was in my kitchen in Denver and the jar lid popped off, spraying brine everywhere. I just wiped it down, burped it more often, and it actually turned out pretty tasty. Anyone else have a kraut volcano story?
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patricia31716d ago
That Denver altitude will get you every time. Less air pressure means faster fermentation. Had to start using heavier glass weights to keep everything submerged. The extra fizz was kind of nice though, once I got the burping schedule down.
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paigep2015d ago
My first batch in Denver basically turned into a science project. I had to burp the jars like they were colicky babies.
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