Sauerkraut does have small trace amounts of alcohol in the sauerkraut because of the fermentation process.
When sauerkraut goes through the fermentation process it produces trace amounts of alcohol which is normal but no alcohol is added to the fermented sauerkraut as it just occurs naturally in the sauerkraut.
You cannot ferment sauerkraut too long.
Sauerkraut can be fermented for days, weeks and even months and it will not harm the sauerkraut and the longer the sauerkraut ferments the better it will be.
Sauerkraut should ferment for 3 to 10 days.
For best results and for the best sauerkraut you should ferment the sauerkraut for at least 10 days.
Depending on the amount of sauerkraut you're fermenting you'll need at least 8 lbs of cabbage and you'll need to ferment the sauerkraut for a minimum of 3 days but 10 days is best.
Most sauerkraut is fermented for 10 days for best results.
When making homemade sauerkraut you should have at least 8 lbs of cabbage so that you ensure you have enough cabbage.
You can never have too much cabbage when making sauerkraut and if you do have too much cabbage for the amount of sauerkraut you're making you can use the cabbage to make more sauerkraut or use the cabbage for some other thing such as salad etc.
When making sauerkraut I always have a minimum of 8 lbs of cabbage which is enough for me to make the amount of cabbage I want.
Most crocks ferment a minimum of 4 liters of sauerkraut and use 8 pounds of cabbage and 1/4 cup fine sea salt, prepare the cabbage and salt exactly as described above, but pack it into a stoneware crock.
Cover the cabbage with stoneware weights, seal the crock and fill its well with water to complete the airlock.