Homemade Sauerkraut Question
Ok, so I'm doing something crazy and fermenting my own sauerkraut and I was wondering how you can know for sure when it's done. It's been fermenting in my glass jar for a week now and I'm pretty sure it's close, but it doesn't taste "kraut-y" enough. Is there a better sign then just having a taste test? And should I "stir" it or fluff it up every other day or something? I haven't seen any mold, scum or even any fermenting bubbles at all.
In case anyone was wondering why I am doing this, my local grocer had cabbage 8 pounds for $1 (I ended up buying 5 pounds). Since our family loves sauerkraut, I thought I would try to make our own instead of paying $4 a jar every month :(