Takes about 6 weeks !

Yesterday my neighbor/friend spent most of the day shredding a little over 100 pounds of cabbage, the end result we each wind up with about 50 pounds of good home made "sauerkraut ".
Should be ready by the New Year , yummy , spareribs &kraut, pig tails & kraut, smoked pork hocks & kraut, sausage & kraut, sauerkraut soup and many other meals.:goodstuff:

The enzymes start to break things down a lot faster than that, I was reading that anything over 21 days has all the benefits.

Have a taste to see what you think of the flavour at 21 days, you may be surprised.

I have 6.5L of purple cabbage fermenting at the moment, I have about the same in green cabbage to go and we are also going to make a pile of kale kraut to try it out too.

Kraut is good food.

I've been eating that homemade Kraut for most of my life. My colon doctor says I have the nicest and healthiest colon he has ever seen. I said yes so I have heard from my wife. :)

Any recipe's guys I love the Kraut

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Originally Posted by jaycee

Yesterday my neighbor/friend spent most of the day shredding a little over 100 pounds of cabbage, the end result we each wind up with about 50 pounds of good home made "sauerkraut ".
Should be ready by the New Year , yummy , spareribs &kraut, pig tails & kraut, smoked pork hocks & kraut, sausage & kraut, sauerkraut soup and many other meals.:goodstuff:

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Enjoy! I just got back from a trip to Germany.France and ate Kraut almost every day..awesome stuff.

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Originally Posted by Fox

The enzymes start to break things down a lot faster than that, I was reading that anything over 21 days has all the benefits.

Have a taste to see what you think of the flavour at 21 days, you may be surprised.

I have 6.5L of purple cabbage fermenting at the moment, I have about the same in green cabbage to go and we are also going to make a pile of kale kraut to try it out too.

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It all depends on the temperature, optimum is 70 to 75 degrees f. for fermenting, at this temp it takes about 4 weeks .
Where mine is siting , the temp is about 66 to 69 degrees which then takes about 6 weeks.
Have been doing this for many tears as has my neighbor/friend.
WE were raised on this stuff ,parents came from Poland and dad made it every year, we went through a lot of it yearly

extension.psu.edu/food/preservation/news/2012/sauerkraut

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Sep 12, 2012 - Fermentation naturally stops when the sauerkraut reaches the proper acidity. Temperature affects the speed of fermentation. Between 60°F and 65°F, it will take 6 weeks to make sauerkraut. The ideal temperature is between 70°F and 75°F where it will ferment properly in 3 to 4 weeks.

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Originally Posted by Rodbender

Any recipe's guys I love the Kraut

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Hit the "google "site , there are many recipes for small to large batches, try it and enjoy.

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Originally Posted by JMatthews

Enjoy! I just got back from a trip to Germany.France and ate Kraut almost every day..awesome stuff.

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It is very surprising at the number of people that turn their noses up at the mention of "sauerkraut ", I have another fiend who's wife bakes an awesome "sauerkraut chocolate cake".

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Originally Posted by jaycee

Hit the "google "site , there are many recipes for small to large batches, try it and enjoy.

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Easy to do I was hoping for a you know maybe a hot pepper put in or ETC. that worked wonders not the regular Kraut