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?

2 comments

2 Comments

john_murphy647d ago

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

henry_hernandez7d ago

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