After a year, my room temp ferments are still perfect

I think everyone stresses too much about keeping things cold. My basic setup has made great pickles and kraut without any special cooling gear.

4 comments

4 Comments

ruby8901mo ago

My kimchi bubbled happily on the counter for ten months, no issues. People really overestimate how easy it is to mess up lacto-fermentation at home. Just keep everything under the brine and trust the process.

cora8131mo ago

Used to worry about leaving stuff out too long, but seeing a ten month kimchi still going strong makes me rethink things. Guess it really is more forgiving than I thought.

dylan_foster1mo ago

Finally someone gets it, I've forgotten stuff for ages and it's fine lol.

skyler2171mo ago

Yeah, room temp works great for the active ferment. The only catch is that stuff left out for many months can get real soft (still safe, just a texture thing).

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