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.
Articles in this section
- Are beets, sauerkraut and string beans suitable for histamine intolerance?
- What is brine and how do I make it?
- Can mould develop during the fermentation of vegetables/fruit?
- What can I produce with the Wild Ferments Set?
- My ferment is not bubbling
- How can I tell that my ferment is ready?
- What is the shelf life of my fermented vegetables?
- Which salt is suitable for fermentation?
- What is wild fermentation?
- How long does my purchased wild ferment from you survive after being opened?