Here are some frequently asked questions about brewing kombucha and my responses
Q: Do I have to make sure there is enough liquid to cover the kraut?
A: Yes. It's important that the ferment is submerged in liquid. If you're using a packed to the top, recycled pasta jar make sure you put a saucer underneath it to capture excess liquid.
Q: How long does my kraut need to ferment before it becomes medicinal?
A: Most research and anecdotal evidence suggests at least 4 weeks for the essential stages of fermentation to reach its peak probiotic content.
Q: What do I do if my kraut gets white stuff on the top of it?
Kahm is a variety of yeasts and while un-harmful you have to decide whether you want to scrap it off or toss it out. If you have yeast intolerances it's a no brainer right?
Q: Is it ok to leave my kraut for a few months while I go away?
If you kraut is submerged in liquid and has shown no signs of mould then it should be fine, so long as the weather isn't likely to warm up dramatically while you're away. To play it safe, you could always transfer it to the fridge to continue to ferment at a much slower pace.
Q: Is it necessary to pound my kraut until it softens?
I've slacked off on pounding if I'm happy with the amount of liquid released. In fact I've even sprinkled salt over my kraut, covered it and left it for a few hours to come back and find visible liquid without any pounding. So the short answer is no.