Overheard a guy at the grocery store talking about his sauerkraut going bad

I was picking up cabbage last week and this older dude was telling his friend his sauerkraut turned mushy and smelled weird after just 5 days. That got me thinking about temperature control because I used to have the same problem with my first few batches. I checked my basement closet and turns out it sits at 74 degrees in summer, way too warm for proper fermentation. Anyone else keep a thermometer in their station or just wing it with the room temp?

2 comments

2 Comments

alicem2914d ago

Nah, I just trust my gut and the burp test.

hayes.oliver14d ago

Wait, @alicem29 you actually trust a burp test over a label?