After a year, my room temp ferments are still perfect

I think everyone stresses too much about keeping things cold. My basic setup has made great pickles and kraut without any special cooling gear.

3 comments

3 Comments

ruby8902d ago

My kimchi bubbled happily on the counter for ten months, no issues. People really overestimate how easy it is to mess up lacto-fermentation at home. Just keep everything under the brine and trust the process.

dylan_foster2d ago

Finally someone gets it, I've forgotten stuff for ages and it's fine lol.

skyler2171d ago

Yeah, room temp works great for the active ferment. The only catch is that stuff left out for many months can get real soft (still safe, just a texture thing).

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