Pro tip: I was wrong about burping my sauerkraut jars

For months, I just cracked the lid on my quart jars every day to let gas out. Last month, I switched to using proper airlocks on three identical batches of cabbage. After 10 days, the airlock batch was way less fizzy and had a cleaner, sharper taste. The daily-burped ones tasted a bit off, almost yeasty. I guess letting in a little oxygen each time really does change things. Anyone else find airlocks make a big difference for kraut?

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