I then transferred the
mixture to
cheese cloth and placed the
mixture in a sealed sauerkraut crock (the kind with the lip of water around the edge — just the
mixture inside the
cheese cloth and nothing else), and I let it sit for about 48 hours (a little longer than the recommended 36 hours — I live
in a basement apartment
in a cool climate, so the temperature was around 60 degrees most of the time).