HI There,
Haven't been here in a long time, which will probably help explain my question. I could give a long personal story of WHY this happened, but it's just better to get to the question. I have red cabbage sauerkraut that has been sitting in a back room for over a year. Hot in the summer even. I finally was brave enough to open it up with the expectation of having to gag while trying to dump it. Ummm... It smells fine! I haven't tried it yet, hoping to get any input before I get that brave. Is it still safe??
Also, even if it smells fine, have the bacteria died after so long?
Thanks, Kelly