My sauerkraut turned into a science project for a month

I started a big batch of red cabbage kraut in a 2-gallon crock back in early March, and it just would not stop bubbling. I checked it after the usual three weeks and it was still super active, so I let it go. It finally calmed down after a full six weeks, which is way longer than any recipe said. Has anyone else had a ferment just keep going and going like that? What did you do?

2 comments

2 Comments

nora101mo ago

Boy howdy, I've had a batch of regular green cabbage go seven weeks on me once, and I thought I was losing my mind. You just gotta trust the process and keep it submerged, that crock is doing its thing on its own timeline. If it smells okay and isn't fuzzy, let it ride until it's ready to settle down.

dylan_patel1mo ago

Oh man, that reminds me of a beet kvass I tried once. It just would not quit, it kept fizzing for like two months straight. I finally just stuck it in the back of the fridge out of spite, and when I tried it later it was so sour it made my face hurt.