No bubbles or burps

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No bubbles or burps

Postby InfoAddict on Thu Dec 14, 2017 9:17 pm

Hello,
I'm making my first batch of sauerkraut. I am using a crock with a water seal. The temperature fluctuates between 65-72 degrees. It's has been four days and I have no bubbles or noises or any sign that anything is happening :( I have not opened it since I sealed it because I don't want to let in air. I have been making sure to keep the water moat full every day. But shouldn't something be happening by now? Shouldn't I be getting noises or something?
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Re: No bubbles or burps

Postby jdinid on Sun Dec 17, 2017 12:35 pm

Four days often is just the beginning of the process. And sometimes the bubbling at this point will be minimal. If it’s still not doing anything after a week, pop the top and give it a sniff to see if it’s starting to ferment.
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Re: No bubbles or burps

Postby InfoAddict on Mon Dec 18, 2017 6:58 am

Thanks for the reply! So I popped it open yesterday to have a look since it had been a week and there was no bubbling. Inside everything was still submerged. A couple small pieces floating that I pulled out. The brine still looks nice and clear. No mold or scum or anything. A bunch of clumps of bubbles floating around on top. I sniffed it and it has a clean slightly vinegar smell. So I guess something is happening just maybe very slowly and not very energetically. I closed it back up and filled the water seal. My only concern now is that I let air in when I checked on it. Hope that won't mess it up :|
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Re: No bubbles or burps

Postby Christopher Weeks on Mon Dec 18, 2017 8:29 am

My krauts occasionally bubble, but mostly don't. They always ferment. Also, I consider three weeks to be just the beginning of the ferment. You can eat it then, but it's not really ripe for another couple months.
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Re: No bubbles or burps

Postby InfoAddict on Mon Dec 18, 2017 11:05 am

Great thanks! I thought maybe I did something wrong because it wasn't bubbling out the crock water airlock
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Re: No bubbles or burps

Postby tolitoli on Mon Dec 25, 2017 9:39 am

My first two ferments (anaerboic), saukerkraut and green tomatoes, were really a lot. So much that there was water leaching out of the through the rubber. But that didn't happen in any subsequent fermentation and I was having same thoughts as you.
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