[MDixon]

So I've made kraut in the past and know how to do it and as it turns out I like kraut, a little on a reuben, but a bucket of kraut is enough to last me forever. My wife tried to make some in the kitchen a few years ago and as soon as it started to ferment she threw it out due to the smell of fermentation. While I was gone to Baltimore she decided it was time to make kraut again so she got some lids and airlocks for jars and made two small batches. When I got home she was very proud of herself until I divulged the airlock does not filter out the aromas, it simply keeps things from getting in. I wish I had a video of her reaction.

Anyway, I set her up a dorm fridge on a temp controller in the garage to ferment her kraut, but thought I would share the story.

[pete b]

Nice story.
I don't mind the smell of fermenting cabbage so I used to let the cooks at work ferment the kim chi in my office. It made for less interruptions.

[reverseapachemaster]

Although I have been brewing for years and it's the same process I still get a little weirded out by seeing food bubbling.