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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.
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ruby8906mo 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.
9
cora8135mo 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.
4
dylan_foster6mo ago
Finally someone gets it, I've forgotten stuff for ages and it's fine lol.
3
skyler2176mo 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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