Fermenting experts - help!

[gcgirl]

Hey! I'm REALLY new to fermenting, and I've just started based on "Sandorkraut"'s recipes in Wild Fermentation. I'm making plain old garlic sauerkraut (smells delish) and a sourdough rye starter. The starter is looking good - I'm only on day 3 and it's bubbling away merrily. The sauerkraut smells pretty good too, and no mold (yes!).

Here's the problem: I'm going out of town next week (totally last minute thing), and I need to know - do I have to have someone come over and feed my starter and check on my sauerkraut, or can I just package 'em up and leave 'em in the fridge? I don't want to ruin my first fermenting successes.

[prancie]

I don't know about the starter, though i suspect that leaving it in the fridge will slow it's activity enough that it will survive the week.  As for the saurkraut, just leave it on the counter fermenting if you want, or put it in the fridge if you don't want it to get that sour.