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question about fermenting vegetables in Harsch crock

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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

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