Yes this is very helpful. Two more questions (for now) 'their may be more later'
How long will this last in the fridge? And how will I know when it is past its 'prime'? (Still good to eat not being spoiled)
Phillip
As Wally and gww mentioned, from what I've read, seen, etc. in my research, it will be
obvious to the nose when it goes bad. You also wouldn't want to eat it if it's growing brightly colored mold, but a little white or gray mold can simply be skimmed off. Whenever it's as sour as you like it, you put it in cold storage to stop/drastically slow the fermentation. In a cold environment, it will last quite long, since the goal of fermentation is to have the good bacteria take over, so the bad bacteria don't, and all the bacterial growth will be slower in the cold. You can can ferments to make them last for a really long time, although the canning process does destroy a lot of the bacteria that are good for your gut.