My sauerkraut went 6 weeks and still came out perfect

I was going for a longer ferment than usual on my last batch of kraut... usually I pull it at 3 weeks but I got busy with work at the shop and just let it sit in the basement. When I finally cracked the lid it had that perfect tangy sour smell and the crunch was still there. 6 weeks and 5 pounds of cabbage turned into the best batch I've ever made. Anybody else try pushing their ferments way past normal timing?

3 comments

3 Comments

josephmartin18d ago

I pushed a 5 gallon crock of kraut to 10 weeks one time when I forgot about it in my root cellar. I was worried it would turn to mush but it actually got this deeper funk that regular ferments don't have. The trick for me was keeping the temp steady around 60 degrees and making sure the brine stayed fully covering the cabbage the whole time. Did you notice any changes in the flavor profile after week 4 compared to week 6?

seanjackson18d ago

Man, isn't that always how it goes with the stuff we forget about turning out the best... It's kinda funny when you think about it. Seems like in so many parts of life, whether it's a ferment like this or a project at work or even just letting a tough conversation sit for a day, giving things more time than you planned just brings out this extra layer you wouldn't have gotten if you rushed. The deep funk you're describing reminds me of how some of the best things in life come from just letting it be and not messing with it too much. Your steady temp and brine tip is key though, that's the part you can't slack on or the whole thing falls apart.

adamk9518d ago

Six weeks is a solid stretch, that deep funk must've been incredible. I had a batch go eight weeks last winter when the temps dropped and the ferment just slowed way down. It came out super tangy but still had that clean bite, not mushy at all. Did you notice the brine getting a little thicker or cloudier than your three week batches?