[taygirl]

It's my first batch of fermented kraut, and I have a couple questions. How soon will I be able to taste test it (it's been brewing now for 2 days)? And, when I do get ready to store it in the fridge, do I need to make sure that the kraut is always submerged under liquid? Thanks for the help!

 

[Teenytoona]

Quote:

Originally Posted by taygirl It's my first batch of fermented kraut, and I have a couple questions. How soon will I be able to taste test it (it's been brewing now for 2 days)? And, when I do get ready to store it in the fridge, do I need to make sure that the kraut is always submerged under liquid? Thanks for the help!

I let mine sit for about a week and then pop it in jars and into the fridge. I usually squish the plate down because it's fun to, though Ive never needed it to keep kraut under water. but yeah you're supposed make sureits submerged.

 

[Etoile]

I started tasting mine every couple of days after the third day. It tasted ready to me after, I think between 1 1/2 and 2 weeks. I used salt only, no whey. I have not been pressing it under juice in the jar in the fridge and it is still fine--it's been in there about 2-3 weeks.

 

[taygirl]

Thank you both for the replies. I tasted the kraut today, it was salty, and very mildly sour. I will leave it for a few more days and taste again. I want it SOUR!

 

[Sieren]

So I am making sauerkraut as well, and I am wondering--is raw kraut supposed to taste like the store-bought stuff? Becuase mine is much crunchier and a little more salty tasting and just kind of a different flavor overall. I want to make sure it is OK since this is my first time making it!!

 

[saratc]

The store bought stuff probably has been sitting around longer. Sauerkraut starts out just tangy and salty, but the taste matures as it sits in the fridge. I love it best when it's been aging for about 4 months or more in the fridge.