How long should I wait before I lift the lid of my sauerkraut crock? I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal.  I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top  if it doesn't. However, I also read that it shouldn't be disturbed for a fairly long period of time.  I am a bit confused.  Should I check on the progress after a few days, or not?
Don't check on it. 

When I lived in Virginia I used to drive up to Pennsylvania every year to this little Amish farm to buy a gallon of the best sauerkraut I've ever tasted. They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months.