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need help with atjar that bubbles out of my bottles.

post #1 of 3
Thread Starter 
hallo. Can you please help me, i have made atjar from cabbage and oil and veggies with atjar spices in. i followed the recipe to the t but still the atjar became bloated and sour, it almost seems that the lids is gonna shoot off. I have tried so many different recipes and i just can not find one that can preserve cabbage the best. Any advice ? and do you have a easy beginners recipe that i can use. thank you.
post #2 of 3

The cabbage is fermenting.  Maybe try blanch the cabbage in boiling water first.

 

My wife's mom said they used to get this when canning sauerkraut.  Sometimes a random jar would just blow up.

post #3 of 3
Thread Starter 

aha i never thought of blanching the cabbage. so simple.  thank you very much. My recipe calls for soaking all the raw ingredients into salt water for 24 hours, but then its toooo salty you can not eat it, if been trying to get a simple atjar recipe now for months. We in south africa do not get all the same ingredients you have, for instance the atjar spice bag i bough has so many rock salt in that i had to take them out. I have a 200 kg of cabbage that is going to waist because of that.

 

thank you for the help
 

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