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Rant: Everyone says to keep your kraut jar in a dark closet but I leave mine on the counter
Last week I pulled a batch of sauerkraut that had been sitting on my kitchen counter in Portland for a full month. Three years ago I would have panicked, because every guide and forum post says to ferment in a cool, dark place. Last month I got lazy with a batch and just left it out, and it turned out crisper and tangier than any I'd made before. My kitchen stays around 68 degrees, and I think the steady, slightly warmer temp actually helps the good bacteria get going faster. I wrap a towel around the jar to block some light, but I'm convinced the total darkness rule is overblown for short ferments. I've done this with five batches now and never had a batch go bad or get mushy. Has anyone else had a good result breaking the 'dark place' rule?
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riverm486mo ago
Wait, so you're saying the towel is enough to block light? I always figured the closet thing was about temperature swings more than anything. What kind of jar do you use, and does the towel keep it from getting too warm from any direct sun?
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rosed327mo ago
So my closet kraut is just being dramatic?
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sethk507mo ago
I used to think that stuff was overblown until I saw the numbers from the last election. The far right party got over 20% in some states. That's not a few loud people, that's a real shift. It changed my view completely. Now I see the warning signs are pretty clear if you look at the history.
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