The length of time you leave sauerkraut out to ferment before putting it in the fridge depends on the temperature and the desired level of fermentation. Fermentation is the process of beneficial bacteria (probiotics) breaking down sugars in the cabbage, creating lactic acid and giving sauerkraut its tangy flavor. The longer you ferment, the more probiotics and tangier the sauerkraut will become.
Here's a general guideline for fermenting sauerkraut:
Room temperature fermentation (around 68-72°F / 20-22°C): At room temperature, you can ferment sauerkraut for about 3 to 7 days. After this time, the sauerkraut should have developed a good amount of probiotics and a slightly tangy taste. Taste it during this period to find the level of fermentation that you prefer.
Cooler temperature fermentation (around 60-65°F / 15-18°C): At lower temperatures, the fermentation process will be slower, and you can ferment sauerkraut for up to 2 to 3 weeks. This longer fermentation time will result in a more pronounced tangy flavor and potentially higher probiotic content.
It's essential to taste the sauerkraut throughout the fermentation process to determine when it has reached the desired level of tanginess and probiotics. Keep in mind that environmental factors such as temperature, humidity, and the cabbage's freshness can impact the fermentation time.
Once you are satisfied with the taste and fermentation level, transfer the sauerkraut to the fridge. The cold temperature of the fridge will slow down the fermentation process, allowing you to store the sauerkraut for an extended period while maintaining its probiotic benefits.
Remember that while sauerkraut is a good source of probiotics, it's not a replacement for medical treatment or supplements if you require specific probiotic strains for health reasons. If you have any health concerns or conditions, consult with a healthcare professional for personalized advice.