[Sca-cooks] Sauerkraut

[Laureen Hart]

Thanks Stefan for the Florythingy. It answered my first questions about
making sauerkraut.

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.

Randell Raye