Rant: My sauerkraut in a 5-gallon crock went fizzy and weird for a solid month

I used my standard salt ratio and kept it in the basement, but it just wouldn't settle down. Turns out the temperature was swinging a lot more than I thought, around 10 degrees some days. Anyone else have a batch that just wouldn't finish on time?

3 comments

3 Comments

the_thea3mo ago

Temperature swings" explains so much, my last batch was the same.

matthewsullivan3mo ago

Gotta push back on that a bit. I mean, my last few batches had wild temp swings and still turned out fine. Maybe it's just me but I think people blame temperature way too fast.

cameron_chen1mo ago

What kind of temp swings are we talking exactly? My setup had a drop of 15 degrees at night and the crust got super dense. Just wondering if it was the same type of drop or a different pattern.