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Vent: Had to choose between a 2-gallon crock and a 5-gallon bucket for my first big sauerkraut batch.
Went with the bucket because it was cheaper, but now my kitchen smells like a locker room after 4 days. Anyone have a good fix for cabbage funk?
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marktorres6mo ago
Locker room" is a bit much... it's just fermenting cabbage. That smell is normal and means it's working. I'd just air the kitchen out and let it finish.
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angelapalmer7mo ago
Oh man, I read somewhere that a splash of white vinegar in the water around the crock can help cut that smell.
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pat_wood6mo ago
Yeah, I tried the vinegar trick a few times and it never really worked for me. The smell just came back after a day or two. What finally helped was making sure I changed the water more often, like every other day. That and giving the crock itself a good scrub with baking soda once a week.
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