[Collegiate Meals] How to Make Sauerkraut

Step 5 Maintenence

Every day, remove your weights and plate and clean them with hot soapy water.

Should you see a scum build up on the surface of your kraut - fear not. Simply skim away as much as possible. This is simple an interaction between the organisms fermenting your cabbage and air.

If after the first day the water level does not rise above the cabbage - add a saltwater brine to help it out. About a half a tablespoon per two cups of water is more than enough.

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After about 4 days or so, depending on temperature, you can begin to eat your kraut. Scoop some into a jar and keep in the refrigerator while the rest of the kraut continues to age. Just be sure to repack to ensure everything is below the water line.