cupboard for 3 - 5 days. (This is when those nice bacteria start doing their work.) 3. Then, take out whatever weight you've used, put a lid on the jar, and put your sauerkraut in the fridge for another month. 4. When it's ready, be sure to rinse it before you eat it - otherwise you'll end up feeling like you drank salt water. (I know this for a fact. Oops.) * If you can't get enough juices via pounding and weighting, you can make up a brine solution of 1 Tbs salt per 1/3 c water and top up the jar with it. This should keep well in your fridge, so don't think you have to eat it all at once. Sauerkraut loves: apples, cheese, rye bread, hot dogs, pierogies, sugar + vinegar, and also just to be on its own. I'm sure there are other things, but ... well ... my biscotti is gone, and my yogurt is finished and I really want to go downstairs and make a cup of tea. So, you understand, right? *********** How much did this cost me? Well, I bought a monster of a cabbage at the organic shop - for $7. It actually weighed 4 kgs. So my organic sauerkraut cost me less than $2 per litre. Bargain! The only down side is that you have to wait on it. But it's actually a really great feeling when you remember a month later that it's ready to eat!