Jay G
Well-Known Member
Hmmm.. wld further fermenting be such a bad thing... lil sourkraut on a hot dog and....wat was i sayin.lolFair point, lol.
Unrefrigerated it will continue to ferment, unless you have a really cool area, like a root cellar/basement that stays in the 50's. I know with pepper sauce you can add vinegar to make it more shelf stable, not sure if that'd work with other ferments. You could heat process it for canning, but that would kill all the good guy probiotics.
Nah..thats prolly the point make it but still store it n a reasonable place..
Although i imagine originally a slightly more fermented product may have been even more appreciated by some!!