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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?
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ellis.jennifer5mo ago
Ever try a slow ferment in a cold garage like @fisher.rowan said?
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fisher.rowan5mo ago
Could the slower process allow different beneficial bacteria to thrive, giving a cleaner flavor?
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