Vent: My sauerkraut turned out fizzy and weird after a week in the jar

I packed a big batch of cabbage with 2% salt by weight and left it in a cool basement. After seven days, it was super bubbly and tasted almost like soda, not tangy. Some folks say that means a yeast took over, but others think my jar was just too full. Has anyone fixed a batch that got this fizzy, or is it a lost cause?

3 comments

3 Comments

wendy8202mo ago

Why not just stir it and wait?

dylan_brown302mo ago

Because I have the patience of a toddler. If I stir it and wait, I'll just stare at it for ten seconds and then poke it again.

riverdavis2mo ago

So you stirred it and it's still fizzy? @wendy820 has a point about waiting, but with a yeast issue you might need to do more. I had a batch go fizzy once and I just opened the jar for a few minutes each day to let the gas out. I also pressed it down real good to get the bubbles out. It calmed down after a couple days and got sour, but the texture was a bit soft. If it smells okay, it's probably safe, just weird.