How can I tell that my ferment is ready?Aktualisiert 2 months ago

Only you decide when your ferments are ready. In principle, ferments are always ready to eat. Some softer vegetables can be eaten after a few days (e.g. kimchi). Sour and red cabbage can ferment for 3-6 weeks or longer. The longer the fermentation takes, the more acidic and durable the ferment becomes.