Why is my sauerkraut leaking?

Either they have brine spilled all over their counter, their airlock is full of cloudy or colored liquid or the water reservoir in their jar top device has dried up. Common causes of an overflow are not enough head space or temperatures that are too high resulting in a fast and furious ferment.

What happens if air gets into my sauerkraut?

If air bubbles get trapped in your sauerkraut, the mixture will expand and force your fermentation weight up, making it look like there is no brine. Doing so will release the air bubbles and allow the sauerkraut to condense back down into the jar and the brine to once again cover the top of it.

Should sauerkraut be airtight?

The first stage of sauerkraut fermentation involves anaerobic bacteria, which is why the shredded cabbage and salt need to be packed in an airtight container. This produces more lactic acid, until the sauerkraut reaches a pH of about 3.

How do you know if fermentation is bad?

A spoiled ferment will smell rancid, like rotting broccoli. A good ferment will have a pleasant sour smell. Note: If there’s Kahm Yeast present it may have a strong smell, but once scraped away it should have a pleasant sour smell if it’s not spoiled. A spoiled ferment may be slimy in texture.

Can you get sick from homemade sauerkraut?

While most fermented foods are safe, it’s still possible for them to get contaminated with bacteria that can cause illness.

How long should I leave sauerkraut to ferment?

Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).

Can you open sauerkraut while it’s fermenting?

You’ll want to burp your sauerkraut a couple times a day to release the built up gasses during the really active stage of fermentation. Just loosen the lid a little until you don’t hear any gas forcing its way out and then tighten it back up. It’s nothing to be concerned about. Sauerkraut is fermented cabbage.

Can bad sauerkraut make you sick?

What should homemade sauerkraut smell like?

Start tasting the sauerkraut after 2 weeks and keep fermenting until you are happy with the flavour. A foul sulfur-like smell is normal, but should dissipate after a few days.

How long do you leave sauerkraut to ferment?

Store the container at 70 to 75°F while fermenting. At these temperatures, sauerkraut will be fully fermented in about three to four weeks; at 60 to 65°F, fermentation may take six weeks. Below 60°F, sauerkraut may not ferment. Above 80°F, sauerkraut may become soft and spoil.