Kraut (homemade), when's it done?
How do i know when fermented Sauerkraut is "Done"?
At first it sort of "bubbled" a lot..
Now after 2 weeks, it's not bubbling any more..
It smells great, is nice color, not salty at all, and just a bit "Tart"...
It's been cool here in Texas these last few weeks, in the 70's F.
Is it time to pack into jars and refridge? or should I give it more time?
Thanks, Eric, Austin Tx.