I'm just getting started with fermentation and having great fun with it. I made my first batch of sauerkraut about 2 weeks ago (cabbage with some caraway seeds in mason jars). I let it ferment in a darkened cabinet for 4 days and now it's been in the refrigerator for the past 10 days. I think it could have used more fermentation time since the cabbage is still crunchy and not as sour as I like sauerkraut to be. A friend told me that the sauerkraut will need to ferment in the refrigerator for 4-6 weeks to get to that point. My question is - once the sauerkraut has been refrigerated, does it have to stay refrigerated? or can I put it back in the cabinet for a few days and then re-refrigerate it after it's more fermented.
Thanks in advance for any advice.
Submitted September 23, 2014 at 10:57PM by ibkeepr http://ift.tt/XVLM5R fermentation
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