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Unpopular opinion: I think the whole 'burp your jar daily' rule for sauerkraut is overkill. I left mine for a three-day weekend and came back to a perfect ferment.
I was making a big batch of red cabbage kraut in my kitchen last month. I had to go out of town suddenly, so I just sealed the fermentation lid on my half-gallon jar and left. I was sure I'd come back to a mess or a jar bomb. Got home Sunday night, and it was totally fine. No weird smells, no overflow, just a good sour smell and a nice crunch. The airlock did its job. I think people stress about the daily check way too much if your setup is solid. Has anyone else just left a ferment alone for a few days with no issues?
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milesrobinson3mo ago
Totally agree, I did the same thing with a batch of pickles last summer. Went camping for four days and just left the jar with a good airlock on the counter. Came back and they were perfect, maybe even better for not being messed with. I swear the constant checking and burping just lets in more bad stuff. If your gear is right, it's fine to leave it alone. I've stopped the daily fuss and haven't had a single mess yet.
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veramartin1mo agoOG Member
Wait, didn't a buddy of mine try this exact thing with his first batch of sauerkraut? He got one of those fancy glass weights and a proper airlock, set it up in his kitchen corner, and then totally forgot about it for like two weeks. When he finally remembered, the whole house smelled a bit funky but the kraut itself was crisp and tangy, not a speck of mold anywhere. He said he felt like a genius for being lazy, and now he swears by just letting things sit and do their thing.
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