Serious Efforts: Sauerkraut fermentation
Following the instructions in the Ball Blue Book as far as weights, quantities and technique, I've got a bunch of kraut fermenting. Or at least it was fermenting. It was quite active for about two weeks, and now it doesn't seem to be doing anything at all.
According to the instructions, it's done when it stops bubbling. I tasted it, and it's on its way to being kraut, but it's not there yet.
So...does anyone have any helpful tips for me? Should I just leave it alone and hope it springs back to life? Should I pack it up now and have a less-sour-kraut? Is there some trick to jump-starting the stalled fermenting? Have I killed it?
Gah. It's 25 pounds of shredded cabbage. And I bought a big new crock just for this. I really don't want to have to start over, but I don't want to poison anyone...