not entirely, but it doesn't have that awesome SOUR taste that good kraut has.
i started making kraut like a year ago, having purchased a "kit" online which consisted of a gallon jar, two plastic lids [one for the jar, with a hole cut into it and a rubber grommet, the other smaller to fit inside and keep the kraut submerged], and an airlock to stick in said grommeted hole.
so, it was successful. i guess. bubbles indicated that fermentation was in fact occurring. but the flavor still lacked that beautiful tang that the "sour cabbage" from the traditional russian market i have a mere block from me. yes, i asked, and they said it's "fresh" with nothing added. but mine was passable, and served its purpose.
kraut made with this contraption never grew mold. i'm thinking because of the airlock.
this kraut was a bit of an experiment. two green cabbages, one red, one turnip and a handful of halved brussels sprouts, with caraway and dill and mediterranean sea salt.
dog ate the grommet and top to the airlock, so the contraption wasn't 100%, but i read everywhere that people have been making this shit for centuries in crocks with plates on top, so i wasn't worried.
yes, it grew mold this time. not an issue, according to the book, just skim it off. i did after two weeks, took a taste, too cabbagey, continued for another two weeks. four weeks: more mold, still cabbagey. six weeks: more mold, and sour but not like the russians make, retaining a distinct cabbage flavor.
so my question is twofold: anyone else use airlocks and are they a waste of time since mold is normal? and, should i just be fermenting longer, for a sour taste??? all of my krauts come out salty and cabbagey, with and without the purchased contraption. i always use a bit of the retained brine as a starter for the next batch.
part of me feels strangely guilty for preferring the storebought kraut, which is slightly different each time, but consistently has a ripeness that mine lacks.