No bubbles or burps

[InfoAddict]

Hello,
I'm making my first batch of sauerkraut. I am using a crock with a water seal. The temperature fluctuates between 65-72 degrees. It's has been four days and I have no bubbles or noises or any sign that anything is happening I have not opened it since I sealed it because I don't want to let in air. I have been making sure to keep the water moat full every day. But shouldn't something be happening by now? Shouldn't I be getting noises or something?

[jdinid]

Four days often is just the beginning of the process. And sometimes the bubbling at this point will be minimal. If it’s still not doing anything after a week, pop the top and give it a sniff to see if it’s starting to ferment.

[InfoAddict]

Thanks for the reply! So I popped it open yesterday to have a look since it had been a week and there was no bubbling. Inside everything was still submerged. A couple small pieces floating that I pulled out. The brine still looks nice and clear. No mold or scum or anything. A bunch of clumps of bubbles floating around on top. I sniffed it and it has a clean slightly vinegar smell. So I guess something is happening just maybe very slowly and not very energetically. I closed it back up and filled the water seal. My only concern now is that I let air in when I checked on it. Hope that won't mess it up

[Christopher Weeks]

My krauts occasionally bubble, but mostly don't. They always ferment. Also, I consider three weeks to be just the beginning of the ferment. You can eat it then, but it's not really ripe for another couple months.

[InfoAddict]

Great thanks! I thought maybe I did something wrong because it wasn't bubbling out the crock water airlock

[tolitoli]

My first two ferments (anaerboic), saukerkraut and green tomatoes, were really a lot. So much that there was water leaching out of the through the rubber. But that didn't happen in any subsequent fermentation and I was having same thoughts as you.