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Update: Letting go of strict temperature control for my ferments
I assumed fermentation needed a warm spot to go well. After my pickles sat in a cool basement, they were still good. Now I let my ferments sit anywhere in my house. My last kimchi was by a window and it had a nice taste. I even tried a quick ferment in a cooler room and it was fine. This has helped my fermentation feel less hard. The tiny things that do the fermenting seem okay with different temps.
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charlie9777mo ago
Man, we really overthink this stuff sometimes. I had a jar of sauerkraut sitting in my cool basement for a month and it turned out fantastic. Now I'm just chucking my ferments on whatever shelf has space, window sill or not. Feels like we're trying to engineer a rocket ship when we're really just making tasty pickles.
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oscarroberts7mo ago
Cool update. Different temps can help different tiny bugs grow, so each batch tastes its own way. My last ferment near the heater had a weird good taste compared to the one on the counter.
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the_claire7mo ago
Temperature changes which tiny bugs grow, so it's not just about working. A cooler spot can make a crisper pickle than a warm one.
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