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A guy at the Portland fermentation fest told me to stop burping my crocks every day
Was at the Portland Fermentation Festival two weeks ago and got talking to a guy who's been making kraut for 20 years. He said I was messing with my crocks way too much and that opening them daily just invites mold and lets the good bacteria stall out. Told me to pack the cabbage tight under the brine, slap an airlock on, and leave it alone for 3 weeks. Tried it on a batch of red cabbage and it's the cleanest, tangiest kraut I've made. Anyone else here go long and hands-off with their brine ferments?
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dakota_miller933h ago
Hands off is the way, idk why I ever checked daily.
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