TIL my kraut went fizzy after I left it in a warm spot for 5 days

I put the jar near the radiator and it basically turned into a science experiment. Anyone have a good fix for overly active fermentation?

3 comments

3 Comments

jade33mo agoMost Upvoted

Oh man, that fizzy kraut is a classic. Left a batch on top of the fridge once and it practically burped at me when I opened it. In my experience, you can just stick it in the fridge for a good while to slow everything way down. The fizz should settle after a few cold days. Sometimes I'll also burp the jar carefully over the sink to let some pressure out before chilling it.

blairwhite3mo ago

Reminds me of the time my ginger beer bottle exploded in the pantry.

cameronrivera2mo ago

Ugh, ginger beer shrapnel is the worst. I lost a whole shelf of pickles to a rogue kombucha bomb last summer.