>>21506608yes i did it two times.
one at room temperature one on the balcony at fall/winter
I kept the one at room temperature at room temperature for around 2-3 months it had PH of 2. it got softer and softer and tasted a little like vomit, but it was also easy to digest. I guess it is more delicious with salt.
I think once the PH is low enough it can not get moldy anymore if it is protected from fresh air
Now the logic of the people who suggested to be to ferment raw cabbage without salt is that our ancestors didn't had salt available at the amounts we have today.
But also they suggest to eat it after 3 days fermentation at room temperature and keep it in the fridge after 3 days fermentation on room temperature.
I think if you don't cut and squash the raw cabbage it needs longer to ferment, even on room tempterature.
I think 3 days on room temperature (25 celsius) is not enough, I think it was best after 3 weeks on room temperature
