Found out my sauerkraut needs to sit at least 6 weeks, not 2...
I was making my first batch of sauerkraut last month and read on a blog that it's ready in 10-14 days. So I opened the jar at day 12 and it was okay, kinda crunchy still but not much flavor. Then I stumbled on this old forum thread from like 2018 where someone linked a pH study from Oregon State University. Turns out the good probiotics and deep flavor don't really develop until week 4 or 5 at the earliest. I let my current batch go 6 weeks and the difference is night and day, it's way more tangy and complex. I found the PDF study buried in a Google Scholar search, but it made me wonder how many other fermentation rules I've been rushing. Has anyone else found a timing trick that totally changed their ferments?