hi everyone, i made my first batch of saurkraut with red cababge and beets and it has been exactly one week since ive made it. i had the bubbles for the first days and now it seems theyve gone down a little so im assumig its ready to eat now? i just want to make sure that im not poisoning myself incase im not aware of something that looks off. also, am i supposed to scrape the bubbly, foamy stuff off the top before i eat it and just leave the brine? thanks






Edited 1 time(s). Last edit at 04/06/2015 05:40AM by ahappycamper.

I used to make a lot of raw salt-free sauerkraut. It was usually ready in about 2 weeks, but depending on how sour and tangy you want it, you can let it ferment some more. Taste it and see if it's tangy enough. You can let it ferment for about 1 month, but I believe it becomes too soft if left too much time to ferment, it happened to me. I liked it to be tangy but still crunchy.

My sauerkraut made some foam when I was pushing down the cabbage with the bottle to release the air, but I had no problem with the foam as it went away. I never had to remove any bad parts of the top sauerkraut before eating it. You just need to taste the outer leaves/layer to see if it tastes good.

I read that in order to get the real probiotics, you need to let the sauerkraut ferment for a longer period of time, like 1 month or so I guess. Some let it ferment for several months, but I believe they do use salt. I used only water to ferment my sauerkraut, so I didn't want to risk letting it few months.

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Raw vegan for life. Vegan for the animals. Raw for my health.