By Lynnie Stein / November 14, 2018


Is it ready yet?

Sauerkraut … Lactic acid bacteria have definite temperature preferences. At 24 degrees Celsius, the kraut will be fermented in about three or four weeks.

At a lower temperature, fermentation takes longer—about five or six weeks. If it gets much cooler, fermentation won’t occur. If very high, fermentation will happen too quickly, leading to a faster decomposition of your tasty ferment and, sometimes, a less crispy kraut.

Let sauerkraut ripen at room temperature.

General temperature guide: Sauerkraut 3 stages

Stage one … Lactic acids reach between .25 and .3% with a temperature 18.3 – 22.2 C between one and three days

Stage two … Lactobacillus plantarum and lactobacillus cucumeris continue the ferment until lactic acid level of 1.5 – 2% is attained. This stage continues for 10-30 days, depending on temperature. Prefer temperature range of 22.2 – 32.2 C

Stage three … Lactobacillus brevis (some also include Lactobacillus pentoaceticus) finish off the ferment. Lactic acid reaches 2-2.5%, reaching maximum growth and Voila! The ferment is finished. The final stage lasts approximately one week. With the same temperature range as stage two.

  • Sauerkraut brine / saft / kvass will have a quicker fermentation period. Check beetroot kvass at 5 – 14 days. Check cabbage juice / brine at two weeks.
  • Approx. 5 days for soft veggies. 3 days for tomato (fruit) salsa.

Once happy with the flavor and consistency, move the jars into refrigerator. The fermenting fairies have performed and the flavor will continue to evolve, even under refrigeration.

Kimchi Napa / Wombok / Chinese cabbage has a softer leaf, with less sugar and more water.

Some peeps try at 2 days others taste test at 3-5 days – two weeks. Leave at room temperature, depending on quantity, container and your taste.

🖤and bacteria, Xxoo Lynnie


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