whenever you're hungry for it
Yes, it is non-reactive
No. However many foods are produced through fermentation, such as bread, sauerkraut, and dozens of others.
Cabbage and vinegar, or cabbage and salt.
Barbara Burkhardt has written: 'Sailors & sauerkraut, or, Recipes from paradise, or, Making do with what you have' 'Sailors & sauerkraut' -- subject(s): Marine Cookery
Sliced cabbage soaked in brine or vinegar and salt
Not that long, it's almost instant.
then the yeast dies and the brew won't ferment.
If you leave a sugar-yeast-water mixture to ferment for too long of a time the gluten will lose elasticity.
How To Eat Sauerkraut?
The dish made from fermented cabbage is spelled sauerkraut.
Sauerkraut is simply pickled cabbage.
sauerkraut is German