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Serious question, has anyone else had a batch of kraut go too soft?
My neighbor in Portland tasted my red cabbage kraut about a year ago and said it felt mushy, like it lost its crunch. I realized I was letting it ferment in my kitchen, which gets pretty warm. I switched to keeping the jar in my basement where it stays cooler, around 65 degrees. Now I let it go for three weeks down there and the texture is way better, much more snap to it. What other spots in the house do you all use to keep temps steady?
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cora_west55mo ago
Ever try the back of a closet?
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corap615mo ago
My old coat pocket still had twenty bucks, @cora_west5.
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brian_hart5mo ago
Found a whole paycheck in my winter gloves once.
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