Guest guest Posted October 27, 2005 Report Share Posted October 27, 2005 Hi. About a week ago I started my first batch of sauerkraut in a newly purchased Harsch crock. I have a question for anyone who has done this before, or is familiar with it. For the first several days, I could tell the fermentation process was going, because every couple of minutes I would hear the " bloop " of air escaping through the water-filled rim, just as it was designed (indicating gas was being created in the lactic-acid fermentation process). It was quite exciting, you know, to hear this, with my first batch and everything, for days on end. However, for the past couple of days, I have heard no " blooping " ; there seems to be no gas escaping. The directions (that came with the crock) said to let it ferment for 4 to 6 weeks, the longer the better, and I have been planning to let it go at least 6 weeks. Is it normal for this process to stop like this? Is it really active for the first few days, and then it slows down or something, or stops producing gas, for the rest of the time? Or should I expect to hear that gas escaping throughout the 6-week period, in which case something has apparently gone wrong with this batch. (I have kept the rim of the crock filled with water, as instructed, preventing air from getting inside.) I don't know whether to just keep it going, for the full period, or to conclude that something has gone wrong and open 'er up and see what's up (and probably throwing it away). Please help if you have any experience with this. Thank you!! Audie Quote Link to comment Share on other sites More sharing options...
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