Hi folks--
I have been making sauerkraut for a few weeks and have some questions. My ball jar sauerkraut batches have been *excellent* so I tried using a crock and it is turning out sort of odd. The cabbage is not squishing/breaking down into the consistency I expect, I believe because I can't pack it as well in the crock as I am able to in the jar. Do you press on the plate that's in the crock? Or do you remove the plate, and press with a big ball jar? It seems I just can't get as much of the bits of air out, nor compress the cabbage enough in the crock. Is it important to keep getting the air out?
Also, the crock sauerkraut has a distinct scent and taste of yeast, with maybe a hint of amonia, that I find distasteful. Is this what folks are talking about regarding yeast living in a crock? I have a cloth covering it--is there a way to keep the yeast out? I wonder why it doesn't occur in my ball jar batches. The color of the brine in the crock is also filmy and milky, with no mold, but seems odd since the brine was clear in the ball jars.
Finally, I wonder if you store your kraut in the fermenting jar/crock until you are done eating it, or if it can be moved to another container so i can start a new batch while I eat the old batch. Should it go in the fridge, and will the live cultures live? Or should it go in a jar on the counter?
Thank you so much for any ideas you have for me! I have been wondering about this for a few weeks...