1st time making sauerkraut

[Guest guest]

This is the 1st time I'm making sauerkraut & this is totally new to me.

This is day 3 & I can see lots of bubbles in the mixture. I'm just

wondering coz Singapore is so hot (35 degrees celcium or 95 degrees

farenheit) how long it would take for the fermentation?

I'm worried if I leave it too long it will spoil. Also I think I used

too much water so there's 1 inch of liquid at the bottom & everything

else has floated on top. Should I shake it around or just leave it?

Many thanks

Shirin

[Guest guest]

>

> This is the 1st time I'm making sauerkraut & this is totally new to

me.

> This is day 3 & I can see lots of bubbles in the mixture. I'm just

> wondering coz Singapore is so hot (35 degrees celcium or 95 degrees

> farenheit) how long it would take for the fermentation?

>

> I'm worried if I leave it too long it will spoil. Also I think I used

> too much water so there's 1 inch of liquid at the bottom & everything

> else has floated on top. Should I shake it around or just leave it?

Hi Shirin. Well done on trying to make sauerkraut! Fermentation must

be at room temperature and not above per #5 on the instructions. You

can ferment it in a cooler.

If the cabbage is floating you need to weigh it down with something to

keep the top below the water level. Hopefully you pounded the cabbage

well enough to bring out all of its juices.

Bee