A guy at the farmers market said his sauerkraut bubbled for 10 days straight

I was picking up some carrots in Portland and the vendor was talking about a batch of kraut he had going. He mentioned it was super active and kept bubbling hard for over a week, which he said was longer than usual for him. It made me think about how much the temperature in my own kitchen must swing, because mine usually calms down after about 5 days. Has anyone else had a ferment stay that lively for so long, and what did you do with it?

3 comments

3 Comments

parkerp809d ago

My buddy's basement sauerkraut in Chicago once went for 12 days like a science fair volcano. His whole place smelled like a gym sock filled with cabbage. He just let it ride, and it turned out so sour it made your eyes water. Perfect for cutting through fatty sausage, but you could only eat a forkful at a time.

riley_west9d agoProlific Poster

Didn't I read that super long ferments can make the cabbage too soft?

andrew_rivera9d ago

Is it really that big of a deal though?