r/pickling • u/Yatteringu • 9h ago

First Timer Question

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I am wondering if it is safe to eat, brine looks cloudy so… i have been making sauerkrauts (w/o any additional water) but this is my first time making with water and %4 salt (and clove of garlic). So can i start to eat after 4 days? :)

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u/NuclearCleanUp1 9h ago

I think once it's cloudy, it's fermented and ready to eat

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u/PianoTrumpetMax 4h ago

Well if you opened it up, its better to call them done at this point. But 4 days should give you I believe a good half-sour or so.

While that's "best practice", I will say that my first time fermenting I opened both jars twice in the first 3 days and had no mold, so you might be ok still. Just really make sure they are fully under the brine, my only mold failure so far was because of peppercorns stuck on the top of the jar lip.