Comments on: How Long to Ferment Sauerkraut [Detailed Explanation] https://myfermentedfoods.com/how-long-ferment-sauerkraut/ Simple Cultured Recipes Sat, 10 Oct 2020 06:43:56 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Gigi Mitts https://myfermentedfoods.com/how-long-ferment-sauerkraut/#comment-2870 Sat, 10 Oct 2020 06:43:56 +0000 https://myfermentedfoods.com/?p=3471#comment-2870 In reply to Shary.

Hey Shary, great to see that you have figured it out and thanks for providing an update!

To keep up with messages, I’ve started a community for fermenters. You can join us here https://community.myfermentedfoods.com/

If I miss a message next time, another fermenter might jump in to help 😉

]]> By: Shary https://myfermentedfoods.com/how-long-ferment-sauerkraut/#comment-2868 Fri, 09 Oct 2020 13:43:53 +0000 https://myfermentedfoods.com/?p=3471#comment-2868 I got my question answered by the sauerkraut itself. The longer it sits in the fridge (almost a week now), the less salty and more mellowly sour it seems to become. It is delicious, and I love the bright ruby-red color! We have been enjoying it with dinner every night. I’ll be making another batch of red sauerkraut when this one is gone and will try for a longer ferment.

]]> By: Shary https://myfermentedfoods.com/how-long-ferment-sauerkraut/#comment-2861 Fri, 02 Oct 2020 18:00:27 +0000 https://myfermentedfoods.com/?p=3471#comment-2861 I just made my first quart of sauerkraut. I let it ferment for 10 days, then got panicky because it didn’t appear to be doing anything–no air bubbles, no mold, no kahm yeast, no sign of activity. I removed the weight, screwed on the lid, and refrigerated it. We ate some last night with dinner. I used red cabbage (supposedly more nutritious). It had turned a bright, gorgeous ruby color. It is very crunchy and quite salty but not very sour. Should I have let it ferment longer?

]]> By: Mark Raddatz https://myfermentedfoods.com/how-long-ferment-sauerkraut/#comment-2836 Thu, 10 Sep 2020 18:15:17 +0000 https://myfermentedfoods.com/?p=3471#comment-2836 Hi, kraut has been fermenting for 2.5 weeks now. Just cleaned the growth off the top and tasted the product. It is nice and crispy, the brine is brownish, and no tart taste, just salty basically. Do you think we are still good? Just need to wait longer? Thanks…

]]> By: Gigi Mitts https://myfermentedfoods.com/how-long-ferment-sauerkraut/#comment-2245 Tue, 19 May 2020 03:13:27 +0000 https://myfermentedfoods.com/?p=3471#comment-2245 In reply to Gaby.

Hey Gaby, it might lose some, most will be fine.

]]> By: Gaby https://myfermentedfoods.com/how-long-ferment-sauerkraut/#comment-2238 Mon, 18 May 2020 10:56:15 +0000 https://myfermentedfoods.com/?p=3471#comment-2238 Hi there! If I find it too salty and rinsed before consuming (once it reached the right fermentation point) will I lose the probiotic benefits or will they remain? So thankful, Gaby

]]> By: Gigi Mitts https://myfermentedfoods.com/how-long-ferment-sauerkraut/#comment-1499 Mon, 24 Feb 2020 11:11:24 +0000 https://myfermentedfoods.com/?p=3471#comment-1499 In reply to Lecresha Dewee.

Hi Lecresha, you just add salt to the sliced cabbage and keep massaging and squeezing it until it becomes softer and juice comes out. Here is the full recipe: https://myfermentedfoods.com/how-make-sauerkraut/. I hope you enjoy it.:-)

]]> By: Lecresha Dewee https://myfermentedfoods.com/how-long-ferment-sauerkraut/#comment-1496 Mon, 24 Feb 2020 03:20:15 +0000 https://myfermentedfoods.com/?p=3471#comment-1496 Hi Gigi, new to making sauerkraut. do i add any water all or just salt to the cabbage and bash it a bit for some brine?

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