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.