ray816•7mo ago

Basement move messed with my kraut timing

I needed more room upstairs so I stashed my fermenting crocks in the basement. Now the kraut is taking way longer to get sour, which I didn't expect. Does cooler air always slow things down this much?

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3 Comments

sarah9507mo ago

You mentioned the kraut is "taking way longer to get sour"... but is that actually a problem? Cooler temps always slow fermentation way down, it's basic science. A slower ferment is often better anyway, more time for the flavors to get good and deep. Unless you need it ready by a certain day, I'd just let it do its thing down there.

2

patp797mo ago

My last batch proved @sarah950 right.

7

margaretj407mo ago

Lol my first batch was so slow I thought I broke the rules of nature. Had it in a chilly basement corner for like six weeks before it tasted like anything. Turned out amazing though, super complex flavor. Guess patience really is a virtue, even for cabbage.

1