Warning: I keep seeing folks at the market in Austin saying their sauerkraut is done after 3 days.

My grandma's recipe from Krakow always needed at least 10 days in the crock to get that proper tang. I tried a 3-day batch once and it just tasted like salty cabbage. How long do you all actually ferment your kraut for?

4 comments

4 Comments

simon_sanchez581d agoOG Member

Wait, people are actually eating kraut after 3 days? Honestly, @jackson.kim your "cry for help" comment is spot on because that's basically what that sad salty cabbage is. Ngl, my Polish grandmother would probably roll in her grave if she saw someone pulling kraut out after 72 hours. Tbh, I've been doing mine for 12 to 14 days minimum and it gets that amazing sour punch everyone actually wants. I tried a quick batch once when I was impatient and it was just bland crunchy nothing like real kraut should be. Honestly, if you want decent kraut, you gotta be patient and let those bacteria do their thing for at least a week and a half.

jackson.kim2mo ago

Is that sauerkraut or just a cry for help?

shah.ben2mo ago

Haha "cry for help" is such a good way to put it, @jackson.kim. I read that some people actually ferment way too much at home and end up with jars everywhere. It's a real thing!

iris_jones891d ago

Read someone's entire kitchen turned into a science lab. Scary stuff.