this is actually something I know a little about. The reason that the time it takes to get sour very is is due to minor temperature fluctuations. Bacteria activity is highly dependent on temperature. Even small changes in temperature can cause bacteria to be more or less active. If you put it in a room with perfectly constant temperature you would find that you could get a fairly precise measurement of how long it takes to get sour

I would suggest one thing to you. Open up a few capsules of the probiotic that you have and mix them in with the cabbage. That bacteria in the probiotic will then quickly multiply. Then every time you take a bite of your sauerkraut it will be like taking five or six capsules of your probiotic. Then I might suggest to take four or five capsules of the probiotic along with your sauerkraut at the same time. The sauerkraut will provide a great environment in your intestines for the probiotic to fluorish

What kind of probiotic are you using?

I started making it this summer, after my husband planted 32 cabbages in the garden. I've had crocks that have been in the family for years, and had them passed on to me after my mother died.

This summer, when my daughter was here with her boyfriend, I asked if they ate sauerkraut in their country (the same one as Musi's country of origin)..he also told me that they pressed it down with their feet!

Temperature does make a big difference. My husband likes it on the sour side, and it's taking longer to ferment now, compared to the batch we made when it was warmer. A family friend, makes a big batch of sauerkraut every year- he raised 80 cabbages in his garden this year, and made it all into kraut. He built a cellar, specifically for making his kraut. He has it temperature controlled at 56 degrees..but he starts it the first part of October, and takes it out of the crocks the week before Christmas. He didn't know to eat it raw for the beneficial bacteria. He puts it in freezer bags, freezes it, and gives it away to people. It's really sour. The enzymes have already been killed because of it being frozen, so what he gave us, we just heated and ate because we like it.

The granddaughter that figured out when dinner is usually ready at our house..won't stick around if I tell her we're having sauerkraut for dinner--not something everyone likes.

The friend that makes it, has a wooden "tamper" that he uses to press each layer down. The way he does it, is a layer of shredded cabbage, sprinkle on salt- tamp it down..then another layer of cabbage, sprinkle on salt- tamp...doing the same with each layer. If the cabbage is fresh out of the garden, it will make alot of it's own juice. If it doesn't cover the cabbage, add salted water until it does.

Like most things- the home-grown cabbage made alot better kraut than this last batch I've made with store bought. My husband has commented that he thinks eating a bit of raw kraut every day has helped his digestion.

The other thing he showed me, was to then press the cabbage down (I use a plate), and then put a weight on top of that. I had read to fill a food grade, plastic storage bag with water to put on the plate for weight. That's what I use.

I cover the crock with a piece of plastic, and then a heavy rug on top of that. I guess it's a common thing to get a layer of mold on top of it--he just skims it off. I don't get it with the plastic covering the crock..and I'd rather not--

The sauerkraut juice is also sold in Health food stores, and is beneficial too.

http://chetday.com/sauerkrautrecipe.htm