Winter kraut question

[Guest guest]

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.