Surprised to learn my sauerkraut was dying at 78 degrees

I've been fermenting cabbage in my kitchen for about 2 years now. Last week I bought a cheap digital thermometer and stuck it next to my crock, turns out my counter stays at 78 degrees when the oven is on. Read a study from some university that said the good bacteria in lacto-fermentation stop producing at 75 and start dying above 80. I checked my last few batches and they were all mushy and kinda rank, which explains it. Moved everything to the basement where it's a steady 68 and the kraut came out crisp and sour in 10 days. Anyone else find out their house temp was wrecking their ferments?

3 comments

3 Comments

colegarcia1d ago

Never had an issue at 78, maybe your starter was just weak?

sethm581d ago

Nah man, 78 is definitely pushing it for most lacto bugs. Your starter was fine, the temp just stressed em out.

david_palmer1d ago

Honestly yeah, I'm with you on this. @colegarcia I've had starters that were fine at 78 but most of mine definitely slow down or get funky if it creeps that high for too long.