I've bought a fancy fermentation pot from Germany :
And I'm gonna make sauerkraut tomorrow. What makes me worry, though, is my mold allergy. Does anybody know whether or not sauerkraut will help me or make things worse?
Thats interesting Korion. I just made my first batch of sauerkraut this week. For me just used a glass bowl and used a plate to weigh down the salted cabbage after I pressed the water out by hand a few times within the first 24 hours. Not gonna try it till monday (that'll be one full week), but did taste the "water" and it was tasting very krauty :). Seems like a pretty easy ferment/recipe so thats why I started with this one. Let us know how yours turns out! Oh and yeah, basically the lactobacilli or whatever is the main one or only one that is selected for in that environment and kills off all the other "spoilers" so you should be good to go on that.
You shouldn't have a problem if you make sure you don't encourage mold growth. To do this, I would not recommend relying on a fancy crock. When I make mine, I use extra salt, cover it with whole leaves, and tamp it down every single day with a glass jar. Disturbing the top layer frequently discourages the mold.
From my understanding, anything fermented or pickled is not so good. Here is some additional info from my doctor (who is an integrative practicioner) who works with patients with mold, that you might find helpful: http://www.hoffmancentre.com/articles/Allergen%20Avoidance%20Recommendations%20-%20Patient%20Handout%20-%20July%2019th,%202010.pdf
Do a little reading on Wikipedia - http://en.wikipedia.org/wiki/Sauerkraut You shouldn't pick up too much yeast and you definitely shouldn't have full on fungus mold. You might want to also pick up some tips here: http://chowhound.chow.com/topics/593609