I am making my first sauerkraut, but I don't know if it is ready, if I need to wait a little more or if it definitely is spoiled! Today is its 10th day.
I used half cabbage with celtic salt and 1 shredded carrot.
Now the kraut at the top is more yellowish than the rest, I guess thats part of the fermentation process... Fermented at room temperature average 15 - 26 C.
Should it look completely yellowish?
How do I know when the fermentation is over? How do I store them? How long does it stay fresh?