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My sauerkraut has a lot of air in it between the bits of cabbage. There's liquid on top, but I'm not sure I sqeezed the cabbage down enough to get out all the little air pockets inside. Will this make my sauerkraut grow the wrong kind of bacteria? It's been fermenting for about a week now. I have it in a glass container with a food-grade plastic bag full of water on top of it. So far I haven't seen any mold or anything growing.
 

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Just squish it down some more. I use a brick wrapped to put on top. Not the prettiest idea, but it works best I've found. Or use cans. A baggy of water may not weigh it down enough. I smoosh it down as hard as I can while at the same time placing the bricks on top.
 

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The same thing is happening to my latest batch of sauerkraut. It is full of air pockets due to the CO2 from the bacteria but the shredded veg is floating on top and almost bulging out of the jar while the liquid is down at the bottom. I've had to poke a spoon in there twice to keep it down. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> I don't have anything to put on top to keep it down and I don't want to use plastic.
 
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