I just found out my sauerkraut jar was way too full for a month

I saw a tiny crack in the glass and realized the pressure from the gas had nowhere to go. How do you guys leave the right amount of headspace in your ferments?

3 comments

3 Comments

olivia_anderson671mo ago

Oh man, that's the worst feeling. I've totally been there with a jar of kimchi that basically turned into a bomb. I use the old "two knuckles" rule now, like leave about two finger widths of space at the top. Even then I get nervous and burp it way too often.

danielm151mo ago

Hey, did you see that article about how the shape of the jar matters too? Something about wider mouths letting gas escape easier than tall skinny ones. Made me look at my own cupboard differently.

skylershah27d ago

People get way too scared about fermentation explosions. Most jars are built to handle some pressure, and it's not like they're actual bombs. Just leave some space and check it every few days, no need to stress.