Latest sauerkraut

New batch of kraut going in today. Equipment has been sterilized and the summer heat is waning fast (air conditioning off) so I'm hoping to avoid the mold bloom of the last batch. This batch is only cabbage, beets, and salt. I want to keep it pure and simple and see how that lets the straight kraut flavor shine through. Beets may add a little bit of sweetness, but the ratio of cabbage to beet is probably 5:1. I want crunchy cabbage with brilliant pink hues to catch the eye. I want the magic of creation again. Where there was cabbage, there is now kraut. We will feed on it through October as the temperature drops.