Temperature was certainly a bit high for best results.. extra time
would have been a problem in that heat. Refrigeration is the best
idea... If there was a problem your nose would know. :-)
Possible problems:
Freshness of cabbage... unless you have grown it yourself the store
bought ones can be 2-4 weeks from picking, some even longer..
Evaporation, or perhaps but less likely from what you have said.... to
little salt.
Most store bought krauts nowadays are not naturally fermented, they
have various acids added, along with wine, apple, spices etc. etc.

On Wed, 15 Sep 2004 16:25:47 -0400, dave wrote:

4 1/2 weeks fermenting in a pickle jar and I did not notice any more
bubbles. It's been over 80 degrees here and I didn't want it to
spoil. It had been weighted down with a ziploc bag full of brine. I
took some out and tried it. Had a very mild flavor and a rubbery
texture. Nothing like the store bought stuff. There was not much
juice for the ammount of kraut I had. I was going to can it but there
just isn't enough juice. No big deal, I'm going to be enjoying
sauerkraut for a few weeks.

If I had let it ferment another 2 or 3 weeks would it have been
stronger with some bite to it? I'm going to pick up 5 more pounds of
cabbage and start another batch of it.

This was my first attempt so I'm pleased.

Dave G