On Thu, 25 Sep 2008 10:18:45 -0700 (PDT), Merryb >
wrote:

>On Sep 24, 5:36*pm, Mark A.Meggs > wrote:
>> 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
>
>Thanks for your input, Mark. I just haven't seen anything growing yet!
>The crock came with a heavy wood lid, which was pretty dirty, as was
>the crock. I soaked them both with hot soapy water with a little
>bleach added. After scrubbing, I wrapped the lid well in plastic wrap-
>it seemed weird to submerge a wood lid! I then weighted it down with a
>clean plastic gallon jug filled with water, and covered the top well
>with plastic wrap. Hope it works!

I don't use a crock, but as far as I know the wooden disk that keeps
the kraut pressed under the brine doesn't need to be wrapped or sealed
in any way. If it bothers you, you could try to find a plate that's
the right size. I use food grade high density polyethylene (HDPE)
myself - it's not nearly as heavy and won't break (or break a foot) if
it hits the floor.

If the plastic jug is sticking above the brine, it'll get a ring
around it too that you'll probably want to wipe off.

You should start to see the scum after 2-4 days.

When the kraut is done, think about trying a batch of fermented
"kosher" dills.

- Mark