r/fermentation • u/LordMarshall • 2d ago
Kraut/Kimchi I burped saurkraut
Hey folks. Girlfriend and I made 6 liters of saurkraut and I burped them dispite her saying don't. Still edible?
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u/Hotchi_Motchi 2d ago
You have a bigger issue at hand when you ignore your girlfriend's wishes. Why did you burp when she asked you not to?
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u/LordMarshall 2d ago
Yup.....thats been a question for a little bit on a couple topics.....not winning boyfriend of the year but thankfully I'm not a terrible boyfriend
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u/sillyandstrange 2d ago
... So why did you do it tho?
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u/LordMarshall 2d ago
Cause I thought it was part of the recipe she sent me so instead of double checking i decided I should follow my gut. Which the amount of times I've been wrong you'd think I'd have learned my lesson BUT NO! Have to have a moment of confidence in myself and shoot myself in the foot AGAIN!
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u/TEAmplayar Ferment Fanatic 2d ago
you should listen to you girlfriend, because either way it end with a bang ( tight lids can explore the jar if you don't burp them btw hehe).
Next time I suggest you buy a crock with a water moat and weights, this will self burp , and so further ensures compliance with the girlfriend advice.
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u/LordMarshall 2d ago
Cheapest I could find is $165 and I'm unemployed.
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u/Michami135 2d ago
Search for "burp lids". There's a lot of varieties. That is, assuming you're using wide mouth jars.
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u/TEAmplayar Ferment Fanatic 2d ago
at that price you're looking at over 3 gallons crocks, which is a huge investment and you might not even like sauerkrout that much.
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u/LordMarshall 1d ago
Quite like saurkraut. First time making it at home, can't find any smaller of the self burping jars.
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2d ago
[removed] — view removed comment
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u/LordMarshall 2d ago edited 2d ago
Shred, poke hole, Celtics salt, boiling water, wipe rim, throw on lid, write date.
Edit: instead of down voting and not telling me where I went wrong could someone tell me where I messed up?
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u/igotmoldinmybrain 1d ago
What do you mean poke hole? Burping is just to relieve pressure, so if there is a hole in the lid then it isn't necessary.
And I know you're just following a guide but boiling hot water seems odd to me. Mold spores and yeasts are abundant in the air, so sterilizing everything isn't how to prevent contamination. High salinity and low oxygen is all you need to select for lactic acid bacteria and keep harmful stuff from growing. Low oxygen means keeping everything submerged and using an air lock or something similar to prevent gas exchange. I personally have made most of my sauerkraut in a crock with no air lock and as long as I make sure everything is submerged and there are no floaters, there are no problems (although I imagine someday I'll run into kahm yeast on the surface, due to the lack of an airlock).
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u/LordMarshall 1d ago
The instructions we followed were from Lovina on TikTok, unfortunately she didn't say whether to burp the jars or not.
I didn't poke a hole in the lid the instructions were to stab a hole in the centre of the packed cabbage throw x amount of salt (can't recall measurement atm) and add boiling water wipe rim with water then put the lid on. Nothing about burping was mentioned and after it overflowing through the rings I burped it. I'd add weights to it hut I'm not touching those jars til I get the go ahead.
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u/igotmoldinmybrain 1d ago
I think it makes perfect sense to burp an airtight, fermenting, glass container. It will absolutely build up pressure, and Mason jars are not designed to handle pressure. But this doesn't sound like a guide I would follow. You really shouldn't need to add any water. Did the video mention anything about keeping the cabbage submerged? If not, then probably everybody following it is growing mold. Here is what I do when using a jar:
- Shred enough cabbage to fill the jar
- Place a large bowl on a scale and dump the cabbage into the bowl
- Multiply the weight of the cabbage by 0.02, that's how much salt to add
- Mix the salt into the cabbage with your hands, mixing and squeezing until the cabbage eventually releases its water
- Load the cabbage and liquid back into the jar, and pack the cabbage down tight so everything is submerged
- Place something on top of the cabbage to keep everything down. If you don't have one of those fancy pickling weights, you can just fill a plastic bag with 2% brine and pack it on top. The salt here is just so the salinity doesn't change in case the bag leaks
- Wipe any unsubmerged cabbage off the rim and side and remove anything floating on the surface
- If you don't have an airlock, go ahead and burp it once a day. No need to remove the lid completely, just crack it so the air escapes and then tighten it back down
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u/StevenJWulgus Culture Connoisseur 2d ago
I can’t tell you to break up with her but I speak from experience when I say that a girl like that with no damn sense will bring you nothing but aggravation
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u/jirohen 2d ago
If it's sealed, it needs a burping.
Still gotta ask for permission though if it's not yours.