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Just figured out I was burping my kraut wrong for 3 years
I've been fermenting sauerkraut since 2021 and always wondered why sometimes it came out funky. Last month I was at a local market and a guy running a booth told me I was leaving too much headspace. Turns out I was letting too much oxygen in each time I burped the jars. He told me to keep the cabbage packed tight under the brine and only crack the lid for a second. Tried it on my last batch and the flavor is cleaner and way more consistent. Anyone else find out they were overthinking a simple step like this?
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simonlee2d ago
Only crack the lid for a second" - see I do the opposite actually. I let my jars sit for a good 10-15 seconds with the lid off to really let the CO2 out. I've been doing it for years and my kraut comes out great every time. The oxygen thing seems overblown to me as long as you've got everything submerged. I think people get too caught up in the perfect technique when most of the time the cabbage is just gonna do its thing.
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paulnguyen2d ago
@simonlee same here man, total agreement. The cabbage knows what it's doing.
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@simonlee you're braver than me I cracked the lid too long and my kraut went fuzzy.
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