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PSA: My sauerkraut bubbled over in a regular jar but stayed clean in a crock
I did two batches of plain cabbage sauerkraut at the same time, one in a standard quart jar and one in a small ceramic crock with a water seal. After about five days, the jar batch got super active and pushed brine all over my counter. The crock kept everything contained. For me, the water seal made the big difference in keeping the mess down and letting gas escape without a fuss. It just felt more reliable for a first timer. Has anyone else found that switching to a dedicated fermenter made things easier, or is a jar with a burp just fine if you're careful?
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