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.