By Lynnie Stein / October 15, 2018


• Make sure to leave space at the top to allow for lots of fizzing, bubbling and boiling away.

How much headroom?

• Brined foods (including kraut) with liquid brine – 1-2″ headroom (larger jars, more headroom, smaller jars can have less).

• Thicker liquids such as condiments or kefir – 1/4 to 1/3 of the jar, can be left empty.

• Pastes and fairly solid foods – 1/2 of the jar to be left empty.

The more solid the food, the harder it is for air to escape.

The bubbles have a harder time working to the surface, so the food expands instead.


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