I have some questions so seeking some expert advice with my first batch. I used the Perfect Pickler and 1 litre jar to make it:

How long should I let it actually ferment before refrigerate? I waited 4 days but it seems like, based on Googling, I should wait upwards of 4 weeks before refrigerating it.

When its ready to be put into the fridge, do you just replace the lid and put it in as is? Any need to drain the brine?

The batch I made tastes very salty. Is it OK to wash it before eating or will this remove all the probiotic benefit? Is the saltiness due to too much salt or too short fermentation (I left it for 4 days).

Thanks in advance.

1 week (7 days) is minimum for full fermentation. 4 days is only 1/2 fermented and will have a short storage time before molds and yeasts develop.

Longer than 7 days becomes a matter of personal taste - some like it after 1 week, some prefer it after 3 weeks, etc. - and the time required is related to the air temps in the environment/room as explained at NCHFP and the type of container used.

The longer you ferment it the less salty it tastes as more water is drawn out of the cabbage to dilute the brine. And the longer you ferment it the more probiotics can develop.

Personally I like 3 week fermented kraut.

Dave