I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal for the fermentation of sauerkraut?) @Athanasius' answer to that question led me to what I'm doing with this batch. At this point I feel pretty comfortable with it:
The two containers are identical, and I have a few inches of water in the top container so that it weighs down the cabbage in the lower container. It seems to be working pretty sweet. I'm three days in and it's starting to smell like something is happening. There is a funk in the air.
So far so good.
Now I am dying to stir it…to do something! Everything I have read (including Athanasius' answer) suggests that in a less awesome container I might have to stir, but now I don't necessarily have to do anything but scoop off scum which has yet to appear.
That's killing me.
Is there a reason not to stir? Will stirring offer any benefit?
Best Answer
Well, having grown up near "the" Sauerkraut region in Germany - I'd say don't.
Honstly, I hadn't ever thought about why until today (can't have been only lazyness that my ancestors left the kraut in peace until done.), but:
Why making really sure to create a water-seal when you are breaking it with stirring? The kraut is supposed to ferment under the absence from air! You are supposed to check on the kraut regularly and even fill up with saltwater, if if the water level is too low. If even the smallest bit of cabbage sticks out from the brine, you risk mold.
Besides, I'd be afraid to drag something nasty into the half-done kraut (and I'm so not implying that your utensils aren't clean!).
I'm adding a detail from a classic fermenting pot: note the groove at the top which is supposed to be filled with water. The lid sits in this, ensuring the seal. The two stones are supposed to weigh the kraut down (what you do with the second plastic box).