I gave up on burping jars after my countertop got painted with kraut juice

I always burped my fermentation jars every morning, thinking it was the best way to keep my sauerkraut and pickles safe. One day, I got busy and skipped it, and the jar exploded, covering my kitchen in stinky brine. Now I only use airlocks, and my ferments turn out fine without any mess. Some people say burping lets you smell and taste the ferment, so you know if it's going bad. But others think airlocks are better because they keep out air and germs, so you don't have to worry. I miss checking on my food, but I also like not cleaning up spills. Is it better to be hands-on or to use airlocks and forget about it? I'd love to hear what you do in your own fermentation station.

3 comments

3 Comments

fiona_walker741d ago

Oh man, I'm fully team airlock after a similar disaster. I do get wanting to check on your ferment, but you can still smell it through the lid if you're worried. For my hot sauce and kimchi, the airlock lets it do its thing while I just watch the bubbles.

lane.eric2d ago

My kitchen ceiling still has kraut stains from two explosions before I switched... I get @terry_lewis31's hands-on approach, but airlocks save me from daily cleanups and guesswork.

terry_lewis312d ago

But what about catching a bad batch before it's too late? I get why you switched after the mess, but I stick with burping to stay connected to the ferment. Smelling it daily gives you a real sense of how it's progressing, which airlocks totally hide. That explosion sounds like a rare case from missing a day, not a normal thing. Setting a simple reminder on my phone keeps me on track without fails. Hands-on checks might mean a little cleanup sometimes, but they help ensure the food turns out right.