Why does everyone forget to burp their fermentation jars?

I keep seeing posts where people ask why their kombucha exploded or their sauerkraut got moldy, and they never mention burping the jars. I've been fermenting for 3 years now and I burp my jars every single day without fail. Has anyone else had a batch go bad because they skipped this step?

2 comments

2 Comments

david1236d ago

Burp them every day without fail, that's the real trick here. I learned the hard way when a batch of fermented salsa blew its lid all over my kitchen ceiling after I skipped two days. The pressure builds up way faster than people realize, especially with something active like ginger bugs or hot sauce. If you're worried about forgetting, set a daily alarm on your phone right when you start a ferment. Also, don't just crack the lid a tiny bit - let it hiss for a second or two so the CO2 really escapes. Mold usually happens when oxygen gets in too much, but a good daily burp keeps that balance right.

victor_perry907d ago

Heard this tip from a fermentation blogger once that really stuck: burping is like letting your ferment breathe so the good bacteria stay happy and the bad stuff doesn't get a chance to grow. Skipping it even one day can cause enough pressure buildup to crack a jar, especially with active ferments like ginger bugs or hot sauce. Personally learned that the hard way when a batch of pickles got moldy after I forgot to burp for just two days straight.