I've been fermenting my first batch of sauerkraut for 19 days, and I just opened it up to see if it was ready. There isn't any sign of mold, but it smells vinegary, rather than "sour" which I am surprised by. It's been so warm here and I've fermented in a 78-80 degree space in a Fido Jar, so I'm concerned that something bad happened.... Is my vinegary-smelling sauerkraut safe to eat just the same?
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