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Originally Posted by RichK
I am trying to make sauerkraut for the first time, and all the recipes I
have seen talk about skimming the scum every day. It has been sitting for 2
weeks. After several days, I had a little scum, but nothing after that.
Does this mean I have too much salt? I used 3T Kosher salt per 5 lbs of
cabbage. I needed more brine to cover the cabbage and used 1.5T per quart
of water. I don't think I screwed up the measurment, but it's always
possible. I just expected more activity.
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Mine didn't do much for the first couple of weeks either. It eventually started "working" (liberating a little gas) but I never developed any foam, scum, etc. Mine was done at "room temperature", about 70f.
I only used 1 tablespoon of salt per cabbage...
I taste of the "liquor" might give you a bit of encouragement...
I agitated mine every couple of days and pressed the top plate down a little...
I saw one referance to using a little bit (teaspoon) of unpasturized, unflavored, unsweetened yohugrt (ok... you spell it) as a starter but if you don't have and mold I'd say good things come to those who wait...