c/fermentation-station

I swapped my regular jar lids for the ones with the little airlock bubbler thing

I was making a batch of kimchi in my kitchen and got tired of burping the jar every day. So I bought one of those cheap plastic lids with the bubbler airlock for about five bucks. The kimchi with the airlock lid fermented way faster and had a much sharper taste after just a week. The batch in the regular jar was slower and tasted a bit off, almost yeasty. Has anyone else seen a big difference with those airlock lids on their ferments?

2 comments

ninar68•1d ago

Serious question, has anyone else had a batch of kraut go too soft?

My neighbor in Portland tasted my red cabbage kraut about a year ago and said it felt mushy, like it lost its crunch. I realized I was letting it ferment in my kitchen, which gets pretty warm. I switched to keeping the jar in my basement where it stays cooler, around 65 degrees. Now I let it go for three weeks down there and the texture is way better, much more snap to it. What other spots in the house do you all use to keep temps steady?

c/fermentation-station

I swapped my regular jar lids for the ones with the little airlock bubbler thing

Serious question, has anyone else had a batch of kraut go too soft?

My sauerkraut was always too soft until I saw a video from a guy in Vermont

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Unpopular opinion: my $20 ceramic weights beat those fancy glass ones every time

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Spent $80 on a fancy pH meter and it's been a total waste

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My brother told me to skip the airlock for my first batch of sauerkraut

My kombucha scoby grew a weird second layer that looked like a tiny brain

Can we talk about the 'burp once a day' rule for kombucha?

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PSA: I stopped burping my hot sauce ferments after a batch in my Chicago kitchen blew up.

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