Sauerkraut, More

After 28 days, I opened the crock.  It was about as before:  there was a slick of something on the top of the water, but it wasn't mold (or at least it didn't look like it).  Once I got the weights out, I ended up with a little over 1.5 gallons of kraut by volume.  It's a five liter crock, but once it wasn't packed down tightly, it expanded a bit.

The flavor was fine and in keeping with what I've made before.  I don't put any other seasonings in it in addition to salt, so it's plain stuff--but good nonetheless.  I tested the pH and it was between 3 and 3.5.

It was a resounding success. As noted previously, I have never had a batch of sauerkraut fail.  Another observation: a five liter crock makes a lot of kraut.   I couldn't deal with the amount of sauerkraut a three, five, or ten-gallon crock would produce, and even ten liters would be a challenge.  I lack the cool storage space that a basement might provide, so I need to put it in the refrigerator.

I may or may not make another batch; I opened it up about two weeks ago and have gone through a half gallon so far--but there's a lot more taking up refrigerator space.  By the time I finish it, the temps will be warm again.