Fermenting sauerkraut - during the massage phase the cabbage got REALLY bubbly
So I massaged the cabbage heavily with salt to get the brine water going, but then it got REALLY bubbly... it looked like I washed everything with soap! Is this OK? One side effect is that it made it really difficult to visually tell that the cabbage was below the liquid level... I tried to add a bit of water to help dissipate the bubbles but it didn't quite work, so now I'm just hoping I did a good job of pushing anything under.
See pic
Best Answer
There isn't anything wrong the the amount of bubbles you are getting; your brine looks fine.
Take this from A Beginner’s Guide to Sauerkraut (+ Fermented Vegetables), for example:
How quickly and how much it bubbles will depend a lot on room temperature. If your jar is narrow or filled to the top it can be helpful to place in a bowl as it might bubble over!
I tend to keep my sauerkraut on the kitchen counter, covered with a tea towel (to also exclude light) until the bubbling subsides, which takes 1 – 2 weeks.
So all you'll have to do is wait and the bubbles will go away naturally.
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Why is my sauerkraut bubbling?
During the first few days of fermentation, you should see little champagne-like bubbles slowly moving through the sauerkraut and rising to the surface. These bubbles are most predominate during the initial few days when the first bacterial strain to go to work (L.Why did my sauerkraut explode?
As the bacteria multiply, the sauerkraut will release carbon dioxide. This gas needs to escape somewhere or eventually, your jar of sauerkraut will turn into a bomb of sauerkraut. You can avoid exploding kraut with a regular jar just by \u201cburping\u201d it (opening the jar to let some of the gas out) every day or so.Is sauerkraut done when it stops bubbling?
Though this is one of the key fermentation signs, don't panic and toss your jar if you don't see bubbles. They can be elusive and not every batch of sauerkraut progresses through each stage with perfect timing. You are not fermenting in a climate-controlled laboratory!What happens if you ferment sauerkraut too long?
Also, a too high fermentation temperature can change the texture from crispy to mushy and limp. In summer months or warmer climates, fermenting for too long can lead to an unpleasant, acrid, and vinegary taste. You may have to rinse the kraut under running water before consuming it to reduce the acidic, sour taste.LACTO FERMENTED CABBAGE (Raw Sauerkraut) 50 Trillion Probiotics! Beginner Friendly
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