Making raw kraut in a kraut crock

[rawPower]

Recently I've been using a 5-liter Harsch sauerkraut crock. My first batch of kraut was amazing, some of the best kraut I've ever had!

A channel around the mouth of the crock is filled with water to create an airtight seal, to prevent yeast from forming. In theory you don't have to open the crock at all until you're ready to 'harvest' your kraut!

However, on my second batch, approximately three weeks into the fermenting process, I opened the crock to find a film of foamy yeast on the surface. Is anyone else using the Harsch crock, and have you had this issue?

Thanks in advance,
rawPower

[coco]

"Making raw kraut in a kraut crock"

wow, try saying that one three times fast!

I think the foamy flim on top is a common occurance. I am using The Perfect Pickler for my ferments so I don't know about doing it in a crock. The only time my little sis' and I gave that a go it got funky stinky pretty quick. Scared me off the crock kraut for good I'm afraid!

[T-Bird]

googling up the perfect pickler....

But I jsut do mine in an old soup tureen.....

mold, just wipe away daily....like granny used to!