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Been a while but the real solution for this for me was to use "Waterless Airlock Fermenter Lids". You put the kraut into off-the-shelf mason jars, pump out all the air and put the kraut on a shelf for a few weeks. Zero mold, every time. I've done it about 6 times now. There's an answer here that says something about "The Futility of Preventing Mold". Well, ...


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I have been told that by taking a plastic bag and turning it inside out (to get a surface which is cleaner and presumably there shouldn't be mold spores on the inside of a new bag), fill it with water and place on the top of the ferment to keep it anaerobic. The gases can escape around the edges of the bag but oxygen entering should be minimal. Hope that ...


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