Sauerkraut good?

[Guest guest]

I made some sauerkraut last November in a large glass container. I

let it sit for 3-4 months, cause I bought some well made organic and

ate that all winter.

Mine did not sit in totally cool temperatures, but rather in a

somewhat cool area of my apt, but I'm sure it wasn't always in a low

temp. I finally " harvested " my sauerkraut - the top 1 inch layer or

so had turned a pale brown, but everything below it was the right

color. I threw out the top layer plus some, and tasted the rest. It

tasted very tart but seemed good. It was extremely energetic food -

just very tart. If I eat some and have no bad reaction, is it good? I

don't want to risk anything, but it seems like if I eat it and all

goes well, it's okay. Anyone? Lynne