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Old 04-17-2009, 04:30 PM   #1
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Join Date: Dec 2007
Location: Austin, TX.
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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.

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Old 04-17-2009, 10:40 PM   #2
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When it tastes the way you like it.
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