Serious question, I thought the 'no burp' method for sauerkraut was a joke

I was super skeptical about not burping my jars for the first 5 days, thinking it would just explode. But after reading a detailed guide from a fermenter in Seattle, I tried it with a 2-liter jar of cabbage and it worked perfectly, no mess. The guide said the initial CO2 pushes out oxygen and creates a safe anaerobic zone, which convinced me to give it a shot. Has anyone else switched to this method and had good results?

2 comments

2 Comments

sarah26823d agoMost Upvoted

Yeah, I switched over last year and it's been way less stressful. I mean, just make sure you leave enough headspace.

patel.leo23d ago

Totally works if you do it right. That initial gas build-up is like a safety seal. I haven't burped a jar in months.