Serious question, has anyone else had a batch of kraut go too soft?

My neighbor in Portland tasted my red cabbage kraut about a year ago and said it felt mushy, like it lost its crunch. I realized I was letting it ferment in my kitchen, which gets pretty warm. I switched to keeping the jar in my basement where it stays cooler, around 65 degrees. Now I let it go for three weeks down there and the texture is way better, much more snap to it. What other spots in the house do you all use to keep temps steady?

3 comments

3 Comments

cora_west520h agoRising Star

Ever try the back of a closet?

corap6118h ago

My old coat pocket still had twenty bucks, @cora_west5.

brian_hart14h ago

Found a whole paycheck in my winter gloves once.