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My sauerkraut batch turned into a science experiment gone wrong this Tuesday
I started a 5-pound batch of kraut last Sunday and by Tuesday morning the brine was bubbling so violently it pushed the airlock off. Turns out my kitchen was 78 degrees and the ferment was going wild, looked like a volcano in a mason jar. I had to scoop out the top layer because it started growing this weird fuzzy mold overnight, totally killed my vibe. Has anyone else dealt with a runaway ferment that heated up too fast? I'm thinking about moving my station to the basement next time.
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nancy1544mo ago
Hah, I once had a batch of carrots that fermented so fast it literally exploded juice all over my ceiling. I walked in and there was a puddle of brine and a sad little airlock bouncing across the floor. Now I keep everything in the basement where it's like 65 degrees and boring, which is exactly what I need for my pickles. The fuzzy mold on top is such a bummer though, feels like a personal attack from nature.
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campbell.nora4mo ago
Oh man, that carrot story is wild! I actually read somewhere that temperature swings can make fermentation go nuts like that, so a steady cool spot really is key.
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