These two quarts will last a little over a week, as I use a cup of it in my smoothie daily. Now that it's affordable, that is. When I had to pay $4 and up for a good quality local yogurt I used it far more sparingly and supplemented with protein powder. Now, I buy a good quality local milk for about $1.25 per quart -- around $2.50 per week as opposed to $8+ per week (depending upon where I bought it) for the local product. That's a savings I can get into!
It's a good thing I did, I think. The cabbage was packed so tight that when I fluffed it up in the crock to transfer, I noticed areas where the cabbage was still white, so apparently the brine was not even reaching them. Something to remember for next time.
I tasted it during the transfer -- actually had a little too much to fit this jar so ate a little of the leftover. It's starting to taste like good kraut! I'll give it another week or more to keep fermenting, then store it in the refrigerator. I still have some of the purchased kraut to eat in the meantime.
The new thermometer really makes the yogurt process much easier, I have to say. It's accurate, and really 'instant'. What will really make the whole thing easier is when I have a kitchen of my own, where I can leave things on the counter to ferment or culture, rather than moving them up and down the stairs. I really look forward to that day! In the meantime, it gets done here, and the stairs are good for me. She says.