I’m happy to report that after fourteen days of fermenting on the counter, my red cabbage and radicchio krauts were sour and delicious. The cabbage is still crunchy and juicy while the radicchio has a somewhat more tender mouth feel. Because I tasted and liked them at the two-week mark, I refrigerated them. You can keep fermenting and tasting if you’d like yours more sour. Let me know if you are making your own sauerkraut and how it turns out!