Leave at 70oF for 8-10 days, or a bit shorter if the temperature is a little higher. It should be kept in cold storage (60oF or cooler) for a minimum of 6 weeks, or in the refrigerator for 11 weeks, until it is ready to be used.

How do I know when my sauerkraut is done fermenting?

In around 4-6 weeks, your sauerkraut should be ready. When bubbles no longer occur in the liquid, you will be certain that the process has been completed. You will notice a difference in the flavor as time goes on. The longer you leave the cabbage to ferment, the tangier it will be.

What does sauerkraut look like when done?

Eventually, it should begin to taste sour and no longer have the taste of salted cabbage. Its colors should be fading rather than vibrant, as they would be with fresh cabbage. It will have a lovely vinegar-like scent to it when finished. Once you’ve gotten the fermentation just right for your home environment and time of year, you won’t have to open your jars quite as frequently anymore.

How long should sauerkraut be fermented?

Temperature, time, and management of the fermentation process Sauerkraut will be fully fermented in around three to four weeks at these temperatures; fermentation at 60 to 65°F may take up to six weeks at these temperatures. Sauerkraut will not ferment if the temperature is below 60°F. Sauerkraut may get mushy and deteriorate if the temperature rises beyond 80°F.

Should my sauerkraut be bubbling?

It’s normal to notice little champagne-like bubbles gently migrating through the sauerkraut and rising to the top during the first few days of fermentation. These bubbles are particularly noticeable during the first few days after the first bacterial strain to start to work (L. monocytogenes) is introduced.

How do you know when your ferment is done?

Fermentation is complete when the product stops emitting gases. The airlock has come to a complete stop and has found equilibrium. Looking into the glass, you will notice that the yeast has stopped swimming and has flocculated (settled) in the bottom of the glass. Take a sample and give it a try.

How do you know when sauerkraut is ready?

A vinegary smell may be released when the fermentation jar is opened after a couple of days of fermentation. Although the perfume may be overpowering at first, it should eventually become pleasant. Instead of discarding your sauerkraut, carefully clean the container and try again the next day if your sauerkraut smells like ruined or rotting food.

Can you get botulism from sauerkraut?

Is it possible to get botulism by eating lacto-fermented pickles or sauerkraut? No. Botulism does not thrive in fermented foods because they produce an inhospitable environment.

Should sauerkraut be crunchy?

It will become a little softer over time, but it will always be a little gritty in texture. If you like it to be less crunchy, slice it with a mandoline style slicer set at 1/8-inch or less thickness. Hand-cutting such a thin shred would be practically impossible. If you heat the sauerkraut, it will become softer, but the enzymes and beneficial bacteria will be destroyed.

How can you tell if sauerkraut is bad?

The presence of an off-smelling scent is one of the first symptoms that the sauerkraut has gone sour. It is possible that the sauerkraut has gone bad when it emanates a strong decaying stench from the product. Examine the fermented cabbage to see whether it has developed an unusual texture or color. If there is substantial texture or discoloration, the product should be discarded.

Does sauerkraut get more sour the longer it ferments?

As the flavor of pickled vegetables and sauerkraut matures and becomes more nuanced, it is recommended to serve them at room temperature. Textures can also vary over time. If you want your sauerkraut crispy, ferment it for a shorter period of time; if you prefer it soft, ferment it for a longer period of time.

How long should sauerkraut bubble?

After a while, the flavor of pickled vegetables and sauerkraut will grow and become more complex, as will the texture and appearance. A change in texture is also possible. Ferment it for a shorter period of time if you want your sauerkraut crispy; if you prefer it soft, ferment it for a longer period of time.

Why does my sauerkraut taste like alcohol?

Fermentation scents are normal. The fermentation process is complete when the ferment smells sour, suggestive of vinegar, fresh, or tangy. If Kahm yeast has taken up residence, the stench may even be yeasty, beer-like, or alcoholic in nature. Comparing the scents of some store-bought sauerkraut is a good idea.