I have finally discovered the art of fermentation and love it. I started out with sauerkraut, and it was amazing. So I bought a kit with lids and weights. I made some ketchup. On my second batch of kraut I was a little more daring and let it ferment for about a week before putting it into the fridge. The recipe said 3 days and from what I read that was not near long enough for the bacteria to do its thing. Again it turned out great. My first question is how long is too long? I understand that you need to use commonsense in regards smell and look of it. But I've read some recipes that say for 30 days. In theory how long could I go? Is there things that can only ferment for a certain amount of time? Are there things that I should not add? I wanted to do a salsa and the recipe called for jalapenos and cilantro. I don't like cilantro and typically I would add oregano...but it has antibacterial properties. Or at least the oil does so maybe substituting dried instead. I also wanted to sub habenero for the jalapeno cause I like them better. I am pretty open to trying other recipes to. I am just starting slow.