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Pro tip: I thought the whole 'burp your jar' thing was just for show until my first kimchi explosion
Started my first batch 3 months ago, using a basic recipe from a blog. I was lazy and just screwed the lid on tight. Two days later, I heard a loud pop in the kitchen and found red cabbage juice all over the ceiling. My roommate said it looked like a crime scene. That mess convinced me airlocks are not optional. Anyone else have a ferment go violently wrong?
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ellis.leo2mo ago
My uncle tried making ginger beer in old soda bottles once. That was a real sticky mistake.
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tara_patel2mo ago
Pfft, airlocks are for the nervous. That pop is just your food talking. I never burp my jars, I just don't screw the lid on all the way. Leave it a quarter turn loose and the gas gets out on its own. Your problem was sealing it like a pickle jar. My kraut and hot sauce sit on the counter for weeks with a loose lid, zero explosions. People overcomplicate this. A little mess means it's working.
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