[masraum]

Originally Posted by mjohnson

Vinegar only if you want its taste. The lactic acid is enough to keep it fresh, and it's nice to have a hot sauce that's not "hurty vinegar" as I might have called Tobasco when I was 7yo.

And go forget about it. Time will not hurt it though it might dull the spice a bit. Wait long enough and you'll be selling that, on the aftermarket, $150/bottle diamond-aged Tobasco/hurty-vinegar.

hahah, thanks for the chuckle. Good post.

I've found that with our sauerkraut, you're unlikely to over-ferment it. I haven't tried hot sauce.

We ferment our kraut for 4 weeks. We usually stop there because we don't want to wait longer. You can stop after 3-4 days or a week, but it just keeps getting better. I'm not sure if 6 or 8 weeks would be better than 4 because we've never made it past 4.