My sauerkraut bubbled over after 3 days and I had to choose: clean the airlock or just let it ride

I was making a big batch with 5 pounds of cabbage from the farmers market. I could either open the jar and clean the airlock, risking contamination, or just let the brine keep bubbling out and hope it sealed itself. I chose to clean it, and now it's fermenting fine but smells a bit yeasty. Has anyone else had a kraut that got too active too fast?

2 comments

2 Comments

hall.ruby1mo ago

Ugh, that overflow panic is the worst lol.

loganhart1mo ago

Disagree, @hall.ruby, I find it pretty easy to fix.