Hello.
I'm new to Fermentation I'm not going to lie about that, I am curntly fermenting my 6th batch of kraut and I have a TSM German Style Fermentation Harvest Pot 10 liter crock that I got a year ago. My question is that the more I use it the more salt deposit builds up on the lid. I'm happy with about a 7 week ferment and I make 15 lbs of kraut each fermentation, I shred 5lbs at a time and use 3TBS of kosher salt per 5lbs and I also use a 2% salt brine for the moat. The temperature stays about 70. I clean the crock and weights with water and vinegar. Is this salt a problem or not because its getting bad this time.
Thanks. Kevin