that you make yourself? I'm making it for the first time and don't know when it is done. It's been 2 days on the countertop at 80-85 degrees. There is no sign of any spoiled area. The scent is just a little bit sour at this point, not like the store bought stuff - but don't they add vinegar to that?
I know from experience that I can let yogurt go on and on until it's almost too sour to take. Is there any danger (bacteria or otherwise) to letting the sauerkraut sit out too long? I used what I figured to be the minimal amount of salt in it.
As long as the solids remain completely covered by the level of the liquid, it can go for months and be fine. I typically let mine go for a week before I start in on it. So long as no pink or black molds develop on anything floating at the surface, it's cool. Mind that this is how I do it in Washington, so wherever you are getting 80 degree temperatures might be a little different.
Can someone give exact details of how they make it please? I've read so many varients and I'd like to hear from someone who makes it successfully!
For example, Sally Fallon recommends adding whey. Is that really usual?
Here is a recipe from Stephan Guyenet at Whole Health Source (a fantastic blog, BTW).
Here's another one:
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