I tried making the NT sauerkraut recipe for the first time Friday afternoon (so a little over two days ago). I couldn't fit everything in one quart jar, so I put the extra in a smaller jar. I thought I left an inch of space from the top of the jars, but I guess I didn't leave enough. I just heard a pop in my kitchen and found that the lid on the quart jar had bent to allow a little air out, and there was a little juice dripping down the side. The lids on both jars were puffed up really tightly. I was afraid they were both going to explode, and I took the to my sink and opened them. They fizzed a lot, and all these bubbles overflowed from the quart jar.
So . . . is it ruined? It doesn't smell bad. It just smells kind of sauerkraut-y. I put the lids back on and put the jars in the fridge. But it had only been fermenting a little over two days. Can we eat it?
Also, does it sound like I did anything wrong besides just leaving too little space at the top of the jar?