Sauerkraut turns out tasty and is long stored only provided that the procedure of fermentation was carried competently out. All paragraphs of the procedure are important: both observance of proportions of products, and keeping of a certain temperature condition and technology of preparation.
How many to hold oppression on cabbage at fermentation is a question which sets all who for the first time decided to ferment cabbage. And so to answer it, it is necessary to know for what in general the oppression is necessary whether it is possible to do without it.
So, the oppression at fermentation is necessary in order that as little as possible oxygen, for this purpose cabbage properly came to a product at fermentation and is stamped in a container, and from above nestles. If to neglect oppression and not to use it, then, most likely, the product will become rotten, but won't be fermented.
As for hold time of oppression, it depends on readiness of a product, that is he acts only when cabbage is already completely ready-to-serve in food. It should be noted that cabbage approximately in five-seven days is fermented (depends on temperature at which the product is fermented), and before this term it is impossible to remove oppression. It can only be removed for a while for preparation piercing - its disposal of gases, after the procedure the oppression needs to be established again.
Understand when cabbage was fermented and when it is possible to remove oppression, absolutely simply. Usually on the surface of preparation bubbles cease to appear, the product becomes crunchy and develops a sour-saline taste, these properties don't change even after endurance of cabbage without brine within three and more hours.