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Help with homemade kraut

thunderbug84 | Jan 23, 201408:54 PM

I just made a batch of kraut and let it ferment in my basement for several weeks (it is around 55 degrees down there). It was fermenting beautifully for 2 weeks and I kept it totally submerged in brine with a weight. I honestly forgot about it and when I checked it the brine had gone down below the top layer of kraut. I know that the brine is a big safety factor during the fermenting process.

My question- is it ok to eat? It smells awesome and feels super crunchy (no slime at all). My guess is that it should be fine since it had a chance to ferment before it made contact with the air. Any thoughts?

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