Trying to make sauerkraut. What are the chances that a dark mark

>>1225518
dig it out and find out

i make kimchi (fairly haphazardly) and haven't had any mold/rot problems

>>1225538
So it's okay to dump out the jar and refill it halfway through?

>>1225565
you can't dump it to a clean container, pick out the piece you're worried about to check and repack it?

how many days is that? you don't tamp it down and add brine to keep it submerged?

That's just a shot of black. It shows you're a pro.

Have fun with the tape worms

>>1225518
you should top the jar with salt water, anon

well, it looks fine to me...if you add right amount of salt it cannot go bad so simply

As a german I should know that stuff and my parents made tons of it when i was young.

1. more fluids, the top should have at least a few centimeters over it.

2. push the air bubbles out by compressing the kraut, we put some stones ontop of it but also compressed it with the hands.

3. mold should not be able to grow if you keep the water seal tight and used the right recipe

>>1225518
Why is there so much air bro? Pack it down and fill it up
Air is just increasing the chance of mold actually appearing
Salt and no air
Get on it