Poll: How long does your kraut ferment?

[staceyshoe]

I've heard/read of people fermenting their kraut for anywhere from 2 days to several months. How long do you let it ferment? Do you use the same length of time for other fermented veggies (kimchi, ginger carrots, etc)?

[saratc]

I didn't vote since I wasn't sure how to vote. I usually let my kraut and other veggies ferment for 2 to 4 days at room temperature and then a few weeks to a few months in the fridge. It slows down a lot, but still continues to mature in the fridge.

[mimim]

My kraut usually takes 10 days or so to be the flavor I'm looking for. Kimchi is usually ready in a week. Cucumber pickles take 3 weeks or so.

[Nikki98]

Really the only ferment I make is kimchi and I fement it on an average of 3-4days. So I picked the 2 days-1 week option, and like sara posted it does keep aging (and tasting better in my opinion) in the fridge.

[erin a]

When you guys say the flavour changes over time, do you mean more sour? My grandmother's sauerkraut always tasted really sour and mine doesn't. Now that I'm reading this, I remember her saying that it takes months to make sauerkraut and am wondering if that's the difference between mine and hers. (I like the sour tasting sauerkraut better!)

[carnelian]

Two weeks with my own devised crock (huge, deep bowl, plate cover and water-filled gallon jar weight). Once I get a Harsch crock tho I'll be letting it go up to six weeks for best flavor and nutritional potency.

[Punchy Kaby]

I do ginger carrots for 3-4 days. I just did a batch of kraut that fermented for 4 weeks and it is moderately sour and the cabbage is very soft. I have a batch of red cabbage that has been sitting for about 10 days, got to check the taste tomorrow. Its chilly in the house so it is taking longer to ferment.

I am letting my cabbage go longer because I wasn't digesting it well (was getting gassy and bloated)