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?

3 comments

3 Comments

dianagreen6d ago

Did you taste any difference between the fizzy and sharp batches after they aged longer?

anderson.gavin2mo ago

Letting in a little oxygen" is like so many small mistakes adding up.

the_betty2mo ago

Ugh, totally, it's how my last project completely fell apart.