Nice work! 🙌 You’re well into the sweet spot for sauerkraut fermentation. Since yours have been going since 8/1, you’re about 3+ weeks in now, which is right around when the flavors really start to develop complexity. A few tips as you head into that last week:
🥕 Carrot & Celery Seed Sauerkraut
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The carrots will naturally keep it on the sweeter side, even after a few weeks.
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Celery seed adds a lovely herbal, almost savory note that gets more pronounced the longer it ferments.
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By 4 weeks, you should have a nice balance of crunch, tang, and aromatics.
🥬 Beet Sauerkraut
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Beets can go a little earthier and sweeter than cabbage-only kraut.
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The brine will be a gorgeous deep red — totally normal.
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Taste around week 4; if you like a sharper sour, you can even push it to 5–6 weeks.
✅ Going Forward
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Taste test now: If you love the flavor and tang, you can stop any time.
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One more week: Let them go, but keep monitoring daily (press down to keep kraut submerged and check for surface yeast).
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Moving to the fridge:
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Once you decide it’s “done,” transfer jars to cold storage with a tight lid.
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They’ll keep for months in the fridge, and flavor will mellow slightly over time.
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