ray816•3mo 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?

3 comments

3 Comments

sarah9503mo 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.

patp793mo agoMost Upvoted

My last batch proved @sarah950 right.

margaretj402mo 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.