So I type "does sauerkraut go bad" in the handy dandy search box... to my surprise!

[Inchworm]

Second answer was from DU's Lounge!

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x3394348

We are such a helpful community :)

:rofl:

My favorite was..."Only if it starts hanging with a bad crowd" - SmokingJacket

:hi:

PS: I'm taking my chances :9

EDIT: clarification.. Bing searchbox on browser

[kentauros]

1. As bad as Milk & Cheese!

:7

[Inchworm]

2. Yikes!

Broken gin bottles and hammers! That's bad!! :P

:rofl:

[kentauros]

3. That's what you get with dairy products gone bad.

I'm sure there are counterparts for Fermented Foods Gone Bad, too :P

:hi:

[Swede]

4. You're in some deep kimchi,my friend.

:shrug:

[Inchworm]

5. It's more like.. umm.. German Chili

in the Carribean.

:rofl:

I'm out of all those vegetable things. Tooooo pricy!

:hi:

[struggle4progress]

6. Genuine sauerkraut is a kind of salty pickled cabbage

and the salty pickling goodness preserves it pretty well

[Inchworm]

7. It wasn't past date or anything

It had just been opened a while, but resealed, in the fridge.

The meal is DELISH! :9

I just thought it was funny to see The Lounge come up so high on the answers.

:hi:

[struggle4progress]

8. Past date probably isn't a big deal. My grandmother described

to me once how they home-made sauerkraut when she was a peasant girl. It went roughly like this: get a big barrel, shred lots of cabbage, layer handfuls of salt alternately with cabbage, put a round wooden top into the barrel on top of the stuff, weight it down with stones, and then wait weeks until it looks and smells done. They didn't have refrigeration or any modern preservatives, and I expect the process wouldn't work if everything was too clean: the vinegar is produced by exhaustive fermentation, so some natural yeast contamination was required. It's a very old low-tech recipe for saving your cabbage in a barrel so you can eat it until the next harvest season: the cabbage shreds are cured and preserved in a salty vinegar that prevents growth of mould and bacteria

I once stuck some leftover Christmas turkey and sauerkraut into my fridge: the stuff got pushed to the back, and I rediscovered it the following August or September. I thought, Well, shit, what a waste! but I opened the container and sniffed anyway. There was a nice odor of turkey mingled with sauerkraut. I dumped it into a saucepan and poked it around, looking for mould or odd discolorations: there was none. So I bubbled it gently on the stove for maybe have an hour and ate it: it was perfect -- not a thing wrong with it. Sauerkraut is a great preservative

[Inchworm]

9. Cool, thanks!

I love learning about food.

My belly is full, and I can stop waiting for a tug at my gut :P

:yourock:

[newcriminal]

12. Your kidding right?

You could not have eaten turkey that was 8 months old.

[struggle4progress]

13. It was protected by sauerkraut!

:bounce: :bounce: :bounce:

[old mark]

10. I really liked the old Gallagher question," When yogurt goes bad,

how can you tell?"


mark

[Orsino]

11. It never goes good.

:puke: