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Noticed my sauerkraut fermenting twice as fast this week...
The jar's been bubbling nonstop... is that a good sign or should I chill it down?
3 comments
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elizabeth2202mo ago
Honestly, that's just fermentation working.
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betty3152mo ago
Yeah but have you checked what kind of cabbage you used? The sugar content in different varieties can be wild. A head of early season cabbage vs a late storage one will ferment at totally different speeds. Your salt type might be doing it too, fine table salt vs coarse kosher can change how fast the water gets pulled out.
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sethk501mo ago
Check the room temp maybe? Mine goes nuts if my kitchen's warmer than usual. Could just be a happy, active ferment.
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