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My sauerkraut in a 2-gallon crock went fizzy and weird after 10 days
I used my usual salt ratio and kept it in the basement, but the temp must have spiked when our furnace kicked on. The whole batch got super fizzy and developed a sharp, almost yeasty smell I've never had before. Has anyone else had a ferment go off from a sudden warm spell in their house?
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ryanj102mo ago
Did your basement turn into a sauerkraut soda fountain?
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zaranelson28d ago
Wait, a TOWEL like @piper_garcia23 said? That's wild.
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piper_garcia232mo ago
Ever try putting a towel under the lid to weigh it down?
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