Sauerkraut fermentation time ?

[poacherjoe]

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.

 

[SmokinEdge]

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.

 

[Gonna Smoke]

About 3 weeks, maybe 4, on the kitchen counter or until it reaches the taste I'm looking for, then into the refrigerator.

 

[daveomak]

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

Fermenting Kraut

I subscribe to a myriad of food forums...... Hot Pink Garlic Kraut was in this issue of .. http://nourishedkitchen.com/hot-pink-jalapeno-garlic-kraut/ .... That link is there so I don't go to jail for copyright infringement.. The picture made me hungry.... Grandma made cabbage/beet...

www.smokingmeatforums.com

Fermenting Kraut.....part 2 follow-up 7-30-14

Below is the original thread... How I started.... http://www.smokingmeatforums.com/t/132186/fermenting-kraut Original Recipe That color is awesome.... In 3 weeks I will taste test it..... This is my first attempt at Kraut.... Everything was wiped down with vinegar ... Hopefully to kill...

www.smokingmeatforums.com

 

[crazzycajun]

30-45 days depending on temps the taste test and if yo cold or hot pack makes a difference

 

[olecrosseyes]

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

with my machine and into the fridge they go.

 

[olecrosseyes]

Thanks SmokinEdge , thank ya very much!

 

[pumpkinseed]

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]

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.

 

[olecrosseyes]

SmokinEdge Thanks for the like.