On Wed, 24 Sep 2008 10:31:23 -0700 (PDT), Merryb >
wrote:

>I have a quick question for the experts. On Saturday, I started my
>first ever attempt at sauerkraut using the directions in the Ball Blue
>book. According to the recipe, I'm suppossed to remove any scum that
>forms. Am I suppossed to take off the weight & lid and check that, or
>just the liquid on top without removing weight & lid? Thanks for your
>help!

The scum will grow on the surface of the brine and will form a ring
around the inside of the container you're fermenting the kraut in.

If the weight is completely covered by the brine, there shouldn't be
anything on it to clean off. The lid shouldn't need cleaning until
the kraut is done.

Some techniques I've read suggest using a double-bagged bag of water
as the weight, big enough to cover the entire surface. This seals off
the brine from air and prevents the scum from forming.

Good luck with it! I should think about making a batch - I'm down to
my last 2 jars.

- Mark