The kraut starts to lose it's crispness if you go too long.
I find 3-4 weeks usually works pretty well for me for standard green cabbage, depending on the temp in my basement. I'll start tasting at 2.5-3 weeks and transfer to smaller jars in the fridge when the taste is right.
Salt content also plays a role.
Quote:
Originally Posted by masraum
hahah, thanks for the chuckle. Good post.
I've found that with our sauerkraut, you're unlikely to over-ferment it. I haven't tried hot sauce.
We ferment our kraut for 4 weeks. We usually stop there because we don't want to wait longer. You can stop after 3-4 days or a week, but it just keeps getting better. I'm not sure if 6 or 8 weeks would be better than 4 because we've never made it past 4.
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