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May 1, 2011 | What is the scientific evidence behind eating fermented foods or pre- and probiotics, and what are the best sources?
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In an attempt to answer Aisha’s question about whether sauerkraut (or kimchi) goes bad I’ve done a bit of reading and haven’t found much. Most evidence suggests that unopened and submerged in brine it is good almost indefinitely. However, once it is open I haven’t seen much evidence that it goes “bad,” but it might not be as pleasant.
Because it is fermented it is unlikely to experience much rot, so I would judge by color, smell and your own personal comfort level. Obviously anything with a physical growth or mold should be tossed.
If anyone else has any insight please share.