Awesome I would like to try all those, expecially the garlic. So about two to three weeks to ferment then? I reckon it's done when no more bubbles rise.
On a side note... Our kraut turned out great

. Little did I know, sauerkraut juice is a "thing"

my wife obviously knew though. We drank a little sauerkraut juice last night, that my she saved in a quart jar, stored in the refrigerator. It was my first time drinking it. Really good (sour + salty) and very filling, can only drink a little at a time.
Yep it's a "thing" - little over a pint, almost $7.00
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