Ferment and serve
Keep an eye on the sauerkraut through the first week. The brine may bubble up from under the lid, so make sure that the cabbage stays well submerged. After 7 days you can eat the sauerkraut as it or allow to ferment further for up to 4 weeks for a deeper flavour. Once ready, remove the weight, seal the jar tightly and store in the fridge for up to 6 months. It will continue to ferment while in the fridge but at a much slower rate. Serve with sausages or grilled meats, add to stews or layer into sandwiches and salads.