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4

Correct me if I'm wrong, but to my eye it looks like there is a tiny gap between the two containers so the surface of the fermenting liquid is slightly exposed to air. Is that correct? If so, you have an "open crock" apparatus where the surface is exposed to air. While "open crock" is a very traditional method (and Alton Brown seems unconcerned), as I ...


5

Exposing the sauerkraut to air is undesirable: we want an oxygen-free environment for the bacteria to do their work, and air exposure also brings increased (though small) likelihood of surface contamination (by mold for example). I don't have a reference but I'm pretty sure that historically opening a crock to stir was not a thing. And regarding your ...


1

Stirring won't necessarily cause any safety problems or anything like that, but you'll change the flavor of the finished product(although the detectability of the change is debatable) due to the bacteria switching to making acetic acid(vinegar) instead of lactic acid in the presence of oxygen. An occasional stir won't make a noticeable impact on the final ...


9

Well, having grown up near "the" Sauerkraut region in Germany - I'd say don't. Honstly, I hadn't ever thought about why until today (can't have been only lazyness that my ancestors left the kraut in peace until done.), but: Why making really sure to create a water-seal when you are breaking it with stirring? The kraut is supposed to ferment under the ...



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