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Sauerkraut fermentation time ?

poacherjoe

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Everyone has different taste buds but I would like to hear the opinions from fellow sauerkraut enthusiast's as to how long they ferment their homemade sauerkraut.
 
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SmokinEdge

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2 weeks is about minimum. I don’t dig into the pot until 3-4 weeks. This is where I like the texture and where the enzymes have fully matured. YMMV.
 

daveomak

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I add 4% kosher salt and ferment 6 weeks in about 60-65F.... I think 2% is OK...


 

olecrosseyes

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I do a 2% for at least 3 weeks but no longer than 4-1/2 weeks. I tried a 6 and 8 week fermentation and thought it was too strong. I unload from 1/2 gallon Ball jars and pack into pints and quarts then vacuum the lids down
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with my machine and into the fridge they go.
 

pumpkinseed

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The temp you ferment at will affect it. I make it in the cooler months so the temp is about 68F and I let it go about 6-8 weeks. I don't can it, just make sure the kraut is under the surface level, put a plastic lid on it and put it in the fridge. It will keep for months in the fridge once it is fermented.
 

olecrosseyes

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When I make mine it is March into April. In my basement it is 67 to 69 degrees. I do not pressure process mine either, just vac it and stash it in the fridge.
 

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