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.
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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.
I usually let mine sit by the pilot light of our gas heater for four or five days. I add chili powder to mine so the sour taste is mixed with the spicy. Yum!
Here's another one:
Here is a recipe from Stephan Guyenet at Whole Health Source (a fantastic blog, BTW).