Heard a guy at the farmers market say his sauerkraut was too sour

I was picking up some veggies last Saturday and the vendor was talking to another customer. The customer said his last batch of kraut was so sour his family wouldn't eat it. The vendor just asked, 'How warm was your kitchen?' I always thought time was the only thing that mattered, but he explained that a warm spot can speed things up a lot, making it more sour faster. I've got a batch going now in my cooler basement closet to see if it makes a difference. Has anyone else had a batch go too fast because of the heat?

2 comments

2 Comments

ruby49417d ago

My first kraut attempt turned into a science experiment gone wrong. Left it on top of the fridge and it got so sour it could probably clean coins. The basement closet trick is a game changer, way less aggressive.

grace_chen17d ago

Read that temperature swings can really speed up fermentation. Your fridge top probably gets warm from the motor, explaining the rocket fuel kraut. A steady, cool spot makes all the difference.