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Ummm... If you are canning or boiling then it isn't fermentation that you are doing. Why promote all that good lacto-bacterial action then kill it all? The point of kraut is that it is alive, all the way down to your tummy. Killing the bacteria kills the flavour too- you may as well start out with vinegar and just pickle it. But I agree it is very difficult ...


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A quick tip: whichever way you weight your kraut, add a piece of outer cabbage leaf (make sure all your veg is organic, not sprayed) under the weights to hold all the bits of kraut under the brine level. It gives you a good wallop of the right bacteria too!


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Since stirring can only harm not help, leave it be! Also, I agree that fermentation is the preferred method of preservation (other than freezing) to avoid spoilage by molds, bad bacterial, etc. Botulism is so rare with lacto fermented veg as to be virtually undocumented. Basically if it doesn't have visible blue, black or green slime on it, and it smells ...



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