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PSA: I keep seeing people ferment in sealed jars without burping them
That's a recipe for a glass bomb, and I learned it the hard way after my first batch of sauerkraut exploded last fall. What's your foolproof method for managing pressure?
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pat3606d ago
Oh man, that sounds like a scary mess to clean up. My heart still jumps when I hear a lid pop. I switched to using those simple plastic lids with the little airlock bubblers, the kind that just snap on a wide mouth jar. It lets the gas out without letting any air back in, so I can just forget about it for weeks. Total peace of mind after my own kimchi incident.
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