By Lynnie Stein / October 15, 2018


• Pack the jar no higher than the bottom of the shoulder of the jar.

Whilst fermenting, place jars on top of a shallow bowl or saucer in case of bubble-over.

• Gases being released by the bacteria (Leuconostoc mesenteroides) need to push their way up and out.

They can cause the brine to leak out of your sealed jar.

These bacteria are most active during the first phase of fermentation.

After they have done their work, you will see fewer bubbles and the brine will settle back down into the jar.

Discard any brine that spills over.

• Open bottles over the sink until you get a hang of how they are going to behave.


• We now know there are different kinds of fermentation.

Some require air, others require no air.

• Sauerkraut + cucumber pickles and most vegetable ferments are the anaerobic type.

We prefer to make our krauts in a crock with weights and a water seal, or in a big Fido.

• But remember, veggies MUST BE SUBMERGED and air-free if you want fermentation to happen.

Without total submersion you may get surface bloom / kham yeast (not tongue approachable) or your veggies may turn soft or to mush.

• With crocks make sure the kraut or vegetables are packed tight in the crock, the surface is level, and the cover and weight are clean and the moat has water – can add a drop of vegetable glycerin to the moat water as it will stop it from disappearing.


Leave a Reply

© 2023 Lynnie Stein