I thought the whole 'burp your jars' thing was just for show

Honestly, I was making sauerkraut in my kitchen and skipped burping the lid for like 4 days because it seemed like extra work. Tbh, I came back to a mess of brine all over my counter and a lid that was about to pop off. My friend in Tampa, who's been doing this for years, told me 'You gotta let the gas out, it's not optional.' Has anyone else learned this the hard way with a specific ferment?

2 comments

2 Comments

dakotam171mo ago

Yeah, that's a classic rookie mistake. The pressure builds up way faster than you'd expect. A quick daily burp saves you from a major cleanup later.

theaj191mo ago

Honestly, that sounds like overkill to me.