[Sca-cooks] Sauerkraut

[Antonia Calvo]

Laureen Hart wrote:

>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.
>  
>

Depends what "unheated" means in your neck of the woods.  If the area 
you put it in doesn't get too cold (say, not dropping below 10-12C, it 
should be fine, although the fermentation will be slow.  If it's more 
like 0-10C, the fermentation will slow to a crawl and possibly even stop.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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