I used to think my basement was too cold for fermenting anything

Last month, I tried making sauerkraut in my Michigan basement where it stays around 58 degrees. I figured it would just sit there and do nothing. After about three weeks, I checked it and it was perfectly sour and crisp, no weird smells at all. Has anyone else had a slow ferment turn out better than expected in a cool spot?

2 comments

2 Comments

ellis.jennifer12d agoMost Upvoted

Ever try a slow ferment in a cold garage like @fisher.rowan said?

fisher.rowan13d ago

Could the slower process allow different beneficial bacteria to thrive, giving a cleaner flavor?