Sauerkraut Question - Tim Please

[Guest guest]

Hi Tim,

I made some sauerkraut following your recipe and it would have been

fermenting for a week by tomorrow. I had a peep today and noticed a

little bit of 'fizzing' at the top of the juice but no mould.

I am wondering if it has fermented well enough as I expected more

fizzing than what I saw. Also, bearing in mind that the weather has

been very cold in the last week although i did put it in the warmest

place in my kitchen.

How much longer do you reckon I can leave it for - a few more days or

another week? I am so excited i am dying to just get it out and taste

the fruits of my labour!!

Thanks,

Angelle