lhart at graycomputer.com
Mon Jan 26 10:41:28 PST 2009
Thanks Stefan for the Florythingy. It answered my first questions about
My unanswered question is about temperature.
One source said you should keep the kraut at 65-70 degrees for the first 4-5
days so you get the correct leuconostoc started. After that time you can put
it in a cooler location. At a secondary phase a second leuconostoc (iirc)
takes over and increases the acidity.
Has anyone here dealt with this when making kraut? I started 10 lb of
cabbage and it is on my kitchen counter right now. I would prefer to move it
to a back room that is not heated but don't want to mess it up. Most of the
recipes seemed to go directly to the root cellar or garage.
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