Sauerkraut Starter Kit Tips & Tricks
- 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.