Since so many different times are suggested by different people, based on starters, temperatures, etc., I started thinking about a different metric to use to determine when to cap and refrigerate my jars.
Since I make it just for myself, and I have a small apartment, I make small batches, two quarts or so, and use them rapidly. So I have been using "Two days after enthusiastic bubbling stops" as my lower limit. Then, "As soon as I run out in the fridge" as my upper limit. That usually means 10-14 days for kraut and sliced veggies.
The idea being, that any sugar consumption is probably over, lactic acid is already made, probiotics are plentiful, and the nutrition and taste have been improved.
But the discussion about garlic makes me think that I need to run things longer. Any thoughts on the improvements of benefits in taste, texture, and nutrition after the first two weeks?