As my basement slowly drops In temp for the winter, I usually have been regulated to putting off kraut until the next year. 

I do have a fermentation chamber for  beer, but beer is a bit easier to control as there is far more volume, and the actual heat of the beer fermenting keeps the chamber at the right temp. The kraut does not throw enough heat to raise the chamber temp, and 55 degrees is no good. 

I don’t really have the room upstairs to do a whole bucket if kraut so I am considering doing micro batches. Just glancing around the forums and blogs, this really seems to be a popular way of fermenting. 

Quart or half gallon jars are the container of choice for this. Everything else is the same. Cabbage, salt, maybe some water.

But, there is one concern I have. 
Most of the articles I’ve read ferment for only a few days or a week tops. Us born and bread traditional krauters know that it’s not really done for 3-4-5 weeks or more. Really sour. But that also means the pellicle starts forming.
Pellicle is that white “mold” lookin thing that starts covering the top of the crock. It don’t hurt anything. It’s normal and you just scoop it off now and then.  But in these small jars that’s not really possible. 

But I do have an idea. From what the  sour beer makers say, this happens because of the oxygen of open crocks. So I was thinking of drilling a hole in the lid and fitting it with a grommet and air lock. 

The oxygen will get pushed out and the kraut will be protected by a layer of Co2. Hopefully no moldies. Plus I can find spots to put mason jars easier that 5 gallon buckets. And the product is already in its final packaging. 

This sounds like a good plan. 

Sent from Orgrimmar