My cabbage kraut finally stopped smelling like farts after 4 weeks

I've been making sauerkraut for about 6 months now and every batch had this weird sulfur smell that I thought was just normal. Last week I left the crock in a cooler corner of the kitchen instead of on top of the fridge where it was warm, and bam, no more stink. Anyone else figure out their ferment temp was way off after getting a bad smell?

3 comments

3 Comments

parker_webb11d agoMost Upvoted

That fridge top temp might’ve actually helped the ferment, not hurt it.

dakota_miller9311d ago

Wait, @parker_webb is that actually a thing? I had a batch sit on top of my fridge once and it ended up being one of the best ferments I ever did, just let it ride and didn't overthink it.

adam41411d ago

Wait, @dakota_miller93 sat a batch on top of a fridge and it turned out good? That's wild. I thought heat was basically the enemy of everything ferment related.