I noticed a lot of people keep their sauerkraut way too warm for the first few days, like on top of the fridge.

I mean, my last batch got funky because I had it in a spot that was maybe 75 degrees. I read in a book from the library that the ideal temp for that initial ferment is more like 65-70. If it's warmer, the bad bugs can take over faster than the good ones. Now I just stick it in a cooler corner of my basement and it comes out way more crisp and sour every time. Anyone else find a good cool spot in their house for this?

3 comments

3 Comments

john_murphy643mo ago

Is a few degrees really gonna make that big a difference though lol

shah.evan2mo ago

Yeah same energy as "it's just a small leak in the basement bro.

henry_hernandez3mo ago

That "few degrees" line is exactly what people said before every big climate disaster.