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Why I stopped babysitting my kraut jars like a nervous parent
Used to open my ferment jars every single day to sniff and poke. Drove myself crazy. Checked for mold like five times a morning. Then I went on a 4 day camping trip last summer. Left a batch of jalapeno kraut totally alone. Came back and it was the best thing I ever made. Perfect tang. No messing with it let the bugs do their thing. Now I just seal it and walk away for at least two weeks. Has anyone else ruined a batch by fussing with it too much?
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jamesm385mo ago
Ha! I literally named my last batch "neglected" and it was fire.
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elliot_johnson315mo ago
Neglected stuff usually turns out better... @jamesm38 proved that with cooking and life.
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the_anthony5mo ago
Read somewhere that the lacto bacteria actually slow down if you keep opening the jar. Lets oxygen in and messes with the anaerobic environment. @jamesm38 totally nailed it with the "neglected" name. I left a batch of cabbage for 3 weeks while visiting family and it came out the crispiest, most sour I've had. Way better than the ones I was burping daily.
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