As a kid in the country, everybody made kraut and no one worried about the temperature or added any yeast. My first attempt came out extremely salty so i got a phamplet produced by Auburn University on pickling and canning. There's no mention there of temp controls or yeast.
I too have made Bravarian kraut by adding carraway seed and splenda. (I'm diabetic) My wife prefers it to regular kraut.
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