💡 Ensure all utensils and containers are thoroughly cleaned to prevent contamination.Taste the sauerkraut every few days during fermentation to find your preferred tanginess.If you notice mold forming on the surface, scrape it off carefully and ensure the rest of the cabbage remains submerged.Fermenting in cooler temperatures will slow the process, prolonging shelf life and flavor complexity.Store the finished sauerkraut in the refrigerator or freezer to stop fermentation.