The day my sauerkraut exploded in a Denver hotel room

I was traveling for work and brought a jar of my first ferment to keep it going. I left it in the bathroom overnight, thinking the cooler tile floor would be fine. Woke up at 3 AM to a loud pop and the smell of cabbage everywhere. It was under too much pressure from the altitude. Now I always burp my jars twice a day on the road, no matter what. Anyone else have a travel ferment go totally wrong?

4 comments

4 Comments

elliot_roberts1mo ago

That altitude excuse sounds like bad planning to me.

dianam191mo ago

I saw an article about how altitude sickness can hit anyone, even with training. It's not just about planning, your body can just react badly sometimes. So maybe it's a legit reason after all lol.

butler.laura1mo ago

Agree with dianam19, seems like a weak excuse.

lucast814d ago

Well, altitude definitely makes a difference with ferments since lower air pressure lets gases expand faster, but your jar probably would have popped eventually even at sea level if it was that active. Leaving it on a tile floor in a sealed jar was asking for trouble no matter where you were, that's just fermenting 101 stuff. Next time just put the jar in a plastic tub or a gallon bag so the mess stays contained if you forget to burp it.