Any fellow sauerkrauters here?

[R2elk]

Started a 5lb. batch of sauerkraut last month. Last time I had checked it the brine was starting to change color but it still tasted like salty cabbage. Checked it yesterday at about the 4 1/2 week mark. The brine is definitely sauerkraut colored. Most of the cabbage still looks like cabbage but it is starting to have a mild sauerkraut flavor instead of tasting like salty cabbage.

 

[CrealCritter]

Started a 5lb. batch of sauerkraut last month. Last time I had checked it the brine was starting to change color but it still tasted like salty cabbage. Checked it yesterday at about the 4 1'2 week mark. The brine is definitely sauerkraut colored. Most of the cabbage still looks like cabbage but it is starting to have a mild sauerkraut flavor instead of tasting like salty cabbage.

It only gets better with age

Jesus is Lord and Christ

 

[The Porch]

2 jars of carrots, 2 jars of beets with onions, one mustard seed/ dill cabbage and one caraway onion cabbage,


the less full cabbage jar I was able to repack in a 2QT jar,, that one is the Dutch Flat Head cabbage,, it didnt have as much moisture as the regular green cabbage.

 

[The Porch]

Started a 5lb. batch of sauerkraut last month. Last time I had checked it the brine was starting to change color but it still tasted like salty cabbage. Checked it yesterday at about the 4 1/2 week mark. The brine is definitely sauerkraut colored. Most of the cabbage still looks like cabbage but it is starting to have a mild sauerkraut flavor instead of tasting like salty cabbage.

You must have a nice cool spot to keep you kraut

 

[R2elk]

You must have a nice cool spot to keep you kraut

I put it in the basement. It is always cooler there than the rest of the house.

 

[CrealCritter]

I put it in the basement. It is always cooler there than the rest of the house.

I ferment at room temperature, so this may explain why your's is taking longer.

Jesus is Lord and Christ