by alisoncc on Sun Sep 11, 2016 5:13 am
Any mould other than white would have to make the contents very suspect. I would have little hesitation in binning it.
I make small fresh batches of kraut every month. So whilst I am consuming one batch another is fermenting. Think I've mentioned before, if eating for the probiotic content of the raw kraut this peaks at three weeks. Whilst it will keep for months or even years, the good bacteria do degrade over time.
Having had a long history of gut problems I wouldn't want to tempt fate by even thinking of eating anything I may consider suspect. Not worth the risk. Cabbage is cheap enough, and for me knocking up another batch is no big deal. Use quite small metal-clip (Fido??) jars of 700ml (1.5 US pints) capacity, and normally make two at a time. Did two jars this afternoon, mix of green and purple cabbage, gives a nice pink kraut.
Alison
Rev Mother Bene Gesserit.
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