Re: Winter kraut question

[Guest guest]

HI Ray,

I personally think that 60 degrees is about the perfect temperature for

sauerkraut. It would be great if you had it closer to 70 for 24 hours, but

in my opinion, the only thing that 60 degrees will do is slow down the

fermentation process. I have my crocks downstairs and they stay at a

steady 60 to 65 degrees. I started eating it the third week and have enjoyed

it every week since. The last crock would be about 6 weeks old now. I

actually emptied out the remainder of the last batch, chopped, salted and

pounded another 10 pounds, let it sit overnight and put it in the bottom of

the crock and topped it with the older stuff and the brine.

On Mon, Dec 22, 2008 at 8:29 PM, ray <rgely@...> wrote:

> I started my first batch of sauerkraut on Saturday. My house stays at

> about 60 degrees in the winter. My question is whether this is too

> cold to ferment the kraut? I am using 3 tbs. salt to 5 lbs. cabbage

> and adding kefir whey and fermenting in a ceramic crock using a 2.5

> gallon freezer bag with brine for a weight. I know this reduced

> temperature will slow the process down but I am wondering now if this

> cooler temp would create a safety problem. My other choice would be

> to put this in my oven with the electric light on (this is where I do

> my kefir). Does anyone have an opinion if having this at 60 degrees

> for 72 hours will have damaged the ferment, and whether I should put

> it in the oven for a few weeks. BTW, at this same temp I made the

> ginger carrot ferment featured in Nourishing Traditions. It did fine

> at this temp. I also did KimChi in a quart jar, it seemed to do OK at

> this temperature but I left it on the counter for 4 days instead of 3.

>

> Thanks for the help.

>

>

>

--

M

upstate NY