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Is it cloudy? Are there bubbles? Has the color faded? Doesn’t matter because you can stop the ferment at ANY time you want. The only thing you should care about is the taste.
You won’t poison yourself if you ferment for too long or too little. As long as no mold has grown, you’re good to enjoy the ferment at any point you want. The benefit of a short ferment is the vegetables stay crunchy and the benefit of a long ferment is the growth of good bacteria. You don’t want to stop the ferment before any bacteria has had a chance to grow because that’s one of the biggest health benefits!
Learn more about when you should stop fermenting and the benefits of eating a ferment at every step of the way in the below video with fermentation expert and author Sandor Katz.
