My sauerkraut blew up in a Denver hotel room and now I'm scared of airlocks.

I was on a work trip for a week and brought a jar of my half-fermented kraut, you know, to keep it going. I left it on the bathroom counter with the lid just sitting on top, not screwed down. The heat in the room must have kicked the ferment into high gear because it exploded overnight, coating the whole ceiling. The hotel charged me a $250 cleaning fee. So, I'm torn: is it crazy to travel with a ferment, or is an airlock system (like a simple water lock) a must-have for any moveable project? What would you do?

3 comments

3 Comments

craig.john15d ago

Coating the whole ceiling" is a new kind of room service, huh?

the_linda15d ago

So what exactly exploded up there?

fiona98515d ago

Honestly, traveling with an active ferment is asking for trouble. The pressure change alone is risky, even with an airlock. I'd just pause the ferment in the fridge next time.