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RE: Sauerkraut is Made With Cabbage, Salt and a Healthy dose of Kneading and Pounding.
Very good @raluca! @kiwideb made some good observations. She's located in New Zealand and her internal house temperature isn't as warm as mine, here in Canada. My fermentation process is quicker than hers as a result and only takes overnight where hers can take several days.
Leave your jar, on your counter until you notice gas bubbles that have formed on the walls of your jar. This is the indicating factor that you have achieved fermentation of the cabbage and its juice. Once you see this, the jar can be stored in your refrigerator. Please do let us know, how it goes for you. :)
Good to know, thanks for the extra info, I'll do that. I saw you also make kombucha, I'm will try that too this week for the first time. If you have any tips on that, I would love to know them. Maybe share them in another article here on Steemit. Thanks again. :)
Will do. I just parted company with my scoby after 2 years, so I don't have a way to make kombucha at the moment. One thing that I can tell you is that the scoby likes the same temperature as us, not too cold and not too hot. Make sure your brewed tea is room temperature. I always started out with a base of concentrated green tea. I hope this helps you. :)