Re: Making Saurkraut in Cooler Tems

[Guest guest]

Yes, that will work- but like you said it will take longer. It took

exactly a month for me in that temp. I also added a few probiotic

capsules though, so it may take longer without them.

-

>

> Hi group!

>

> I'm planning to start my very first batch of saurkraut today!

However, since it's fall here now, my house is much cooler than in the

summer. The only time it's 70 in my house is when I'm home in the

mornings and evenings or on the weekends. Otherwise, it's about 62

during the day and can get down to 58 at night.

>

> Will I still be able to make it? Will it take a lot longer? I do

have the option of taking it into work with me because the temperature

there is much more moderated and generally warmer. It just might look

a little odd.

>

> Thanks,

>

>

[Guest guest]

>

> Hi group!

>

> I'm planning to start my very first batch of saurkraut today!

Congrats! The weather here is also finally allowing me to make my own sourdough

bread

(only to be eaten as a weekly cheat/treat of course). It feels super cool to

make my own

bread like this in such an old fashioned way. It's amazing really, to see it

working!

> it's about 62 during the day and can get down to 58 at night.

> Will I still be able to make it? Will it take a lot longer?

It is my understanding (from reading my bread recipe) that when it is colder it

just takes

longer. But if it gets too warm that's a bigger issue since it will go bad

instantly and you'd

have to start over. But I am not sure about this as I have only begun delving

into this part

yet. I am not quite sure how to solve my fermentation temperatures yet cause

when you

make the started it needs to be between 60-65 F, and when you make the dough

itself it

should ideally be between 68-72 F. So, it's tricky for us since we don't have

cold earth

cellars anymore, like they used to have back when this was common.

>I do have the option of taking it into work with me because the temperature

there is

>much more moderated and generally warmer. It just might look a little odd.

Oh that's nice. Perhaps you'll inspire more people to get involved in home

fermentation!

Good luck, I applaud you for your efforts! Let us know how it works out since

I'd love to

try this to to save money. Sauerkraut is insanely expensive here.

[Guest guest]

Wow. A month, huh? Maybe I'll buy some of Bubba's in the mean time...

Thanks, !

----

and the JRTs & BC

Nunn, CO

ADCH Whim MX MXJ (JRT):

o 2006 12 " Steeplechase Winner

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________________________________

From: pickpocketprototype <pickpocketprototype@...>

Sent: Sunday, November 23, 2008 2:02:54 PM

Subject: [ ] Re: Making Saurkraut in Cooler Tems

Yes, that will work- but like you said it will take longer. It took

exactly a month for me in that temp. I also added a few probiotic

capsules though, so it may take longer without them.

[Guest guest]

>

> Wow. A month, huh? Maybe I'll buy some of Bubba's in the mean

time...

+++Please do not buy Bubba's - this group has researched it, and they

heat their products.

Bee

[Guest guest]

>> +++Please do not buy Bubba's - this group has researched it, and they heat

their products.

Shoot. Is there one the group can recommend?

Thanks,

[Guest guest]

>

> >> +++Please do not buy Bubba's - this group has researched it, and

they heat their products.

>

> Shoot. Is there one the group can recommend?

+++Hi . I live in Canada and buy Karthein's Sauerkraut from

my local health store. It is found in the fridge. Ensure it is

unpasteurized sauerkraut.

Bee

[Guest guest]

I get mine from a local German butcher (I live in northern NJ), which

makes its own batch in the barrel. If you've got a good central

/eastern European butcher in your area they probably have it (Polish

etc). The one I get is really yummy and quite affordable.

Just an idea!

andra

>

> >> +++Please do not buy Bubba's - this group has researched it, and

they heat their products.

>

> Shoot. Is there one the group can recommend?

>

> Thanks,

>

>

>