Pro tip: check your airlock water level before a big trip

Left a batch of kimchi going for 5 days while I was in Chicago. Came back to a dry airlock and a krausen explosion all over my kitchen counter. The lid was sealed but the pressure built up and pushed through. Anyone know a good way to keep them topped up for longer ferments?

2 comments

2 Comments

charlesb4219d ago

Yeah, the "dry airlock" thing is a classic problem. I read a blog post once where someone said they just use cheap vodka instead of water. It doesn't evaporate as fast, and if some gets sucked back in, it won't ruin the ferment. For a really long ferment, I've seen people use those silicone waterless airlocks, the kind that just let gas bubble out. Seems like a good fix if you're going to be away for weeks.

brown.olivia19d ago

Totally agree about the vodka trick, that's a lifesaver. I had a big batch of cider going last fall and the airlock dried out twice in a week. Switched to cheap vodka and never had the problem again. Those silicone airlocks sound perfect for long projects though, I should grab a couple. It's such a simple fix for a problem that can wreck your whole batch.