Another Ferments Question

[boadhagh]

Must be the time of year . . .

I tried my sauerkraut last night (3.5 days on the counter) and it was crunchy and waaaaaayyyyyyy salty. Is it possible that I oversalted to begin with? Any ideas/thoughts? Can it be saved? Should it taste like anything else?

Sorry to be so ignorant, but I've never had raw sauerkraut (every time I see it in the grocery store, the price makes my head spin).

Thanks!

[Jojo F.]

3.5 days seems a little early to *me*. I let mine sit for at LEAST a week if not a few days more, once it is all done bubbling. It's stilll crunchy but definitely fermented and yummy.

Have you put it in the fridge yet? If not, let it sit out longer.

[moondiapers]

In cool weather I was letting mine sit for at least 2 weeks, 1 week in warm weather. The tang starts to out-taste the salt after that.

[krankedyann]

The taste of the salt varies over time. I've found that if I let it sit a while longer, the salt calms down.