My kraut went fizzy after I left it in the garage for a month

I forgot a jar of my usual cabbage mix out there when it got cold, and when I opened it, it was super carbonated like soda. Anyone know if that's safe to eat or what causes that much fizz?

2 comments

2 Comments

shane_perry291d ago

Oh man, that's the fermentation still going strong! The cold probably just slowed it way down, so when it warmed back up all those little bacteria had a feast and made a ton of CO2. It's likely fine safety-wise if it smells okay, but that much fizz might mean it's super sour now. I'd taste a tiny bit, but be ready for a face-puckering experience.

emery6031d ago

Yeah, been there. Crack the lid over a sink, point it away from you. If it smells like feet or chemicals, dump it. If it's just funky sour, it's probably safe but maybe too tangy for most folks.