Home Cooking

It's HOT! Is my sauerkraut in danger???


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 9

It's HOT! Is my sauerkraut in danger???

Lady_Tenar | Apr 16, 2012 12:40 PM

I have a couple jars of homemade sauerkraut fermenting on my counter right now--my first ever! They've been out there for almost a week and they are definitely starting to taste sour and kraut-y (I used a little juice from a jar of bubbe's as an innoculant to speed up the process a little) but I want to leave them out longer to fully develop.

The thing is, we are having a heat wave here in the Boston area! When I first started them, the daytime temp was in the low-to-mid sixties and the kraut hardly seemed to be doing anything. then it zoomed up to the mid-seventies (a little cooler in the house) and it started bubbling like crazy (which was really cool!) Now we are up to the 80s--ugh!--and apparently are going to stay there for one more day. My thermostat currently reads 86 (I find that a little hard to believe but maybe not--it's definitely uncomfortably warm for me!) and, although the temperature will drop at night, there will still be residual heat in my second-floor apartment in a wooden house. :-(

Is this too hot for kraut? It's not going to be like this for very long--we're expected to only have two hot days and then back down to 60-70 (craziest weather EVER this year). But will even that period of time mess up the fermentation or do something else nasty to it? If I put it in the refrigerator until we have reasonable April weather again, will it start up again when I take it out?

Want to stay up to date with this post?