After watching all the sauerkraut threads last year, I finally started my first batch this year.
For the first week, everything was going great - bubbles were forming, that sauerkraut-y smell was starting.
It has been two full weeks since I started the kraut. Now, nothing is going on. There are still bubbles in the jar, but no bubbles are rising. It looks to me like the fermentation has either stopped, or slowed so much that it is no longer ever going to ferment. I tasted some, it just tastes like slightly sour salty cabbage.
I'd like to know if my sauerkraut will ever finish this fermentation process, or if I need to chuck it *sob* and start again. Or maybe it's doing just what it is supposed to be doing, and since it's my first time, I'm just clueless.
There are two factors that may have influenced my kraut.
1. The first 3 or so days after I started it, it was upstairs, which meant it was fairly warm. I assumed that was what kick started the fermentation, so I took it downstairs to the basement to be in a cooler spot to slow the fermentation.
2. About a week into it, the fermentation had bubbled up so much of the brine out of the jar, I added some more brine to the jar, using the same ratio as the Blue Ball recipe.
So is this kraut salvageable? Thank you so much!