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I was sure my airlock setup was fine until a batch in my basement closet went fizzy
For a year I just used a loose lid on my kimchi jars, thinking the cool air in my basement would stop things from going too fast. Then a jar from my last batch, which I started on April 12, fizzed over and made a huge mess on the shelf. It hit me that I was basically doing open fermentation the whole time and calling it good. What's a better way to handle gas buildup for a 2-gallon crock?
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henry_martinez1mo ago
Yeah, that loose lid method is just asking for a fizzy mess like @price.tara mentioned. For a 2-gallon crock, I use a water seal lid or just burp it once a day for the first week. It's way less risky than trusting a cool basement to slow things down.
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