We have been thoroughly propagandized (is that even a word!!) about the dangers of raw milk and fermented foods. You guys are living proof With raw milk, as long as your farmer runs a good operation you are safer than drinking the pasteurized milk!! With your cabbage (I do lots of fermenting) if it doesn't smell awful, it will be fine. It is pretty obvious if it has gone bad for some reason - it is not going to be something you could miss. I don't worry too much about temperatures when fermenting, if it is cooler than they recommend it just takes longer, if hotter then the fermentation goes really fast. Be brave Annie! Once you have eaten your own sauerkraut you'll never go back. And there are so many flavor variations that are delicious too. I have to say that I prefer my sauerkraut well aged and we all love it. In fact I should make some again - we are about out of the last batches I made.
Start weight: 225.5 lbs Feb 13 2012. Height: 5'7"
Primal low: 186 lbs
Current weight: 227 lbs
S.T. goals: try thyroid supplementation.
Goal weight: 135 lbs
"I shall be telling this with a sigh somewhere ages and ages hence: Two roads diverged in a wood, and I - I took the one less travelled by, and that has made all the difference." Robert Frost.