After my kraut batch went fizzy, I'm split on jar sealing methods

In my experience, I've been making fermented veggies like sauerkraut for a few months now. I started with burping jars every day to let out gas. But one time I forgot, and the lid burst open, splattering brine everywhere. Then I tried airlocks, which keep oxygen out automatically. Some folks say airlocks prevent mold better, but others argue burping is fine if you're consistent. Your mileage may vary, but I'm torn between the convenience of airlocks and the low cost of burping. What's your go-to method for sealing ferments?

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3 Comments

annamurray7mo ago

Doesn't this kind of cost versus convenience choice pop up in all sorts of daily tasks? I see it everywhere, like when I debate between washing dishes by hand or using the dishwasher. For ferments, I lean towards airlocks now because forgetting to burp once was enough for me!

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the_nathan7mo ago

Feel you @annamurray, airlocks are just peace of mind.

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jakeb737mo ago

Yeah... had a lid pop off a kraut jar once and paint the ceiling. Now I just use a loose cloth cover even if it's not perfect. Less exciting that way.

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