Packed jar a little more than an inch from top of jar. After 6 days of fermenting, getting liquid in the airlock. Is this ok?
943966
Most recipes 3 days fermenting is sufficient. However, as long as everything looks and smells okay I would just get the liquid out of the airlock as quickly as possible.
943967
Yes, it is to be expected. Fermentation will cause the juices to rise in the jar. I had to remove the lid and drain back down to an inch below the top and reinstall the airlock. I think I had to do that at least twice with my pickled beets. The airlock just keeps air from getting into the fermentation jar.
943968
It happened to me when I filled the jar to close to the top. My pickles were fine, the next time I didn't fill as full.
943969
check out this site for a written and picture display:http://thesunnyrawkitchen.blogspot.com/2007/08/fabulous-ferments-making-sauerkraut.html
943970
that happened to me. It just means it may have had to much water to begin with (above the curve of the jar). I just emptied out the excess and put it back. Clean hands of course.
943971
This happened to me the first time using them. There are some who suggest opening and pouring some of the liquid off, but, at the same time, they say it shouldn't be exposed to air. Mine actually spilled over and out, had a little puddle around the jars. I decided to put paper towels under them each day and simply wiped off around the lid when I saw it come through, but I decided not to open the lid. My kraut came out just fine.
598589
I double stack all the time--canning tuna-- and have the water level at about a third of the way up on the bottom level of jars. Hope this was helpful to you.
577384
You don't need a weight when you use the Kraut Kaps ! (That is, as long as you don't open it to check the contents, once it's been fermenting.) When you fill your jar you'll be leaving 1" head space from the top of the jar - then you'll screw on the Kraut Kap and fill the chamber to the 'fill' line with water - then let it start to ferment. Within a day or so the contents will be producing carbon dioxide, which will DISPLACE the oxygen that's in that head space - and THAT'S what prevents mold on the top, and ensures an anaerobic environment for your ferment. The important thing is to leave it alone until your ferment is ready. If you open the jar to check it, you'll lose that carbon dioxide, and if the fermentation has progressed far enough that there's not much more CO2 being produced, it won't be enough to re-establish that anaerobic space. If I need to check mine, and decide that it needs to ferment a little longer, THAT'S when I use a weight and maybe add a little brine to cover the weight (but the Kraut Cap does not go back on at that point). Hope that's clear enough !
1418345
You can purge some air out with the CO injector......but i would worry about a ton of room at the top. Fermentation would cause more gas, and it could cause a big pressure build up.......which could go boom when you attach the tap.
120348
When you finish the fermentation process,you can put a regular lid.Its recomended to put in fridge.Eat slowly and enjoyRafi
2093030
I don't think they are damaged. I would strain it off, begin the second ferment and start a new batch with the grains. It takes a bit for the grains to adapt and get up and going, and trial and error to find your preferences, but they are pretty fool proof. I wouldn't worry about them, but I do recommend joining a group like https://www.facebook.com/groups/358190800919913/ for lots of good ideas and advice.
1230331
I've never had this happen. I think your container is defective. I would return it.
1660558
My experience with jar fermenting is limited, yet shocking. I left one ball jar tightly capped for just a LITTLE too long, and fizz-BANG! Garlicky cabbagey explosion. With the regular jar lids, you need to frequently check them, burp them, and remove some of the residue that forms on the surface of the brine. Each time you open it, you introduce oxygen, which doesn't mean it's not going to work, it just isn't as good. When the process happens in an anaerobic environment, such as one provided by an airlock, wow, it just really is so much better. The food is tangier, more alive, and, says Sandor Katz, more nutritious. But really, I've only been doing this a short while so I hope someone else chimes in.
598591
If your are pressure canning, I would leave the water level the same. Just make sure no water is above the lids on the first level. Good luck !!!
1034544
i ordered 2 jars and they were fine. mine had a seal under the lid. . . .if yours didnt have a seal, i would return!
920138
When that happens to me I usually just open it up over the sink and tip the jar to send the excess down the drain. I think the key is to make sure you let the kraut/cabbage wilt enough during preparation so when you pound it into the jar most of the water stored in the cabbage is released and rises to the top. Then make sure you leave enough space between the top of the kraut and the lid (maybe 1.5 inches) so it doesn't overflow during the fermentation process.
938171
Thank you everyone for your replies. I 'was' concerned about over tightening, as they do appear rather thin; but it's good to know they have been re-used repeatedly. If my first choice for sealing my fermented veggies fails, this will be my second choice. Thanks again for all the help and personal advice! : )
994969
I can in half-Pint, Pint & Quart jars. Just adjust water level so it is about an inch or two above the jars you are using.
1095308
Gasses escaping through the airlock is a sign that the fermentation is working, not an indication of the fermentation being ready. Depending on how big your fermentation vessel is, what you are fermenting and for what purpose, you may not see gas escape through the airlock very often. Depending on what you are making, fermentation does not necessarily complete. If you are fermenting vegetables, complete fermentation is not the goal. If fermentation would be complete, the bacteria (probiotics) that cause the fermentation would no longer have anything to eat and they would die. Usually, the goal of eating fermented foods is to ingest live bacteria that are deemed beneficial to your intestines. Usually, you want to allow some minimum amount of time for fermentation, many recipes indicate 1 to 2 weeks. During this time, the fermentation will start and really get going. After that you usually taste the product every day or two to see if you like the taste. Make sure to use very clean utensils for tasting. If you like the taste, you stop the fermentation process by refrigerating the product. I urge you to use a recipe for this type of fermentation. It is critical to get salt content right to allow for beneficial bacteria to grow and harmful bacteria (such as botulism) to be inhibited. If you are fermenting in order to produce wine or beer, the goal is is not probiotics but rather alcohol, which is created by yeast. I don't have experience with making beer, but for wine you would let the fermentation complete. You would be able to tell because the liquid you are fermenting would no longer contain bubbles and no bubbles would pass through the airlock. Again, a recipe should give you some indication here.
885655
I would wait, if I was you. Many of the jars that I received the tops were popped up causing the seals to be broken. They were still good, I just needed to use them right away. Hope this helps.
593035
Scott - I think it is a no go for your fermenter. The bottom is only 9.5 inches deep due to housing the motor - I measured from the second shelf to the top and there is NOT 24 inches of clearance.
1723714
My advice would be to look at the jar itself or contact the company. Or email them.