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My 5-gallon sauerkraut experiment turned into a science project gone wrong
I got overconfident and tried to ferment a whole 5-gallon bucket of cabbage in my basement last fall. I didn't account for the sheer volume of brine expansion, and it bubbled over for three days straight, creating a sticky, salty lake on the concrete floor. I'm out about $40 in lost produce and salt, plus a solid hour of mopping. Anyone have a good method for containing massive overflow on a big batch?
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bettys511mo ago
Sticky, salty lake" is the kind of mess you only make once. Did you at least have the bucket sitting inside something else, like a bigger tub? For a batch that size, I'd just use a kiddie pool as a safety net.
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the_tessa1mo ago
Only make once" is a bit optimistic, bettys51, I've definitely made that mess twice.
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lucaslee1mo ago
Why do we always think the second time will be different than the first?
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