Thanks for Kraut Mobbing with us!
Take Home Care
Once you get your kraut home follow these simple instructions to continue the fermentation process:
Because this is a small batch of sauerkraut, it will ferment more quickly than a larger batch. Start tasting it after 3 days, when it tastes good to you remove the cloth, screw on the metal lid and refrigerate.
While it is fermenting you may see bubbles coming through the cabbage, foam on the top or white scum. These are all signs of a healthy, happy ferment. Skim off the scum if you see it forming to prevent mold from growing. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged in the acidic brine. Don’t eat moldy parts close to the surface, but the rest of your kraut below the brine is fine.
Store the kraut for several months! This sauerkraut is fermented and now acidic enough to inhibit the growth of spoilage microbes. It will last for months so long as it stays pristine (no double dipping!) and tastes good to you.
Thanks to Laguna Farm in Sonoma County for creating this tip sheet for Farm to Fermentation Fest in Santa Rosa.