Sauerkraut Starter Kit Tips & Tricks

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KEEP CABBAGE TIGHTLY PACKED, and submerged with minimal exposure to air. You can use an un-shredded cabbage leaf on top to help keep shreds submerged in the jar.
KEEP FERMENTING JAR IN ROOM TEMPERATURE. 65-75 Degrees and away from direct sunlight.
BUBBLING & EXPANSION IN JAR MAY OCCUR due to built up gases. After 2 days of fermenting you can momentarily flip the bail lock up, to release some of the gases/pressure.
KEEP A PLATE UNDER THE JAR to catch possible overflow.
REMEMBER the longer it ferments the tangier it will get.
FOR BEST RESULTS mix starter culture with distilled, spring or boiled and cooled water.
STORE sauerkraut in your refrigerator for up to a year once desired taste has been achieved. Flavors will become more 'complex' during refrigeration.
KEEP KRAUT SUBMERGED in brine during fermentation and storage. If more liquid is needed, you may top off with a simple brine made of 1 tsp Sea Salt and 1 cup water.