I'm doing some sauerkraut experiments, or maybe I should say cabbage experiments, trying to make sauerkraut. I'm doing some variations on the classic method.
Can someone tell me how to tell for certain if it's OK, or if it's gone bad? In the past, I've had experiments in which the cabbage developed a blue mold, or maybe had a yeasty aroma, so I threw them out.
As a general matter, if the finished product has no off-color or off-aroma, is it safe to eat?