TIL my sauerkraut was basically dead for a week because my kitchen was too cold

I started a batch of red cabbage kraut about three weeks ago. After 7 days, it looked exactly the same, no bubbles, nothing. I was ready to toss it. Then I moved the jar from my counter, which is near a drafty window, to the top of my fridge. Within 48 hours, it was bubbling like crazy and the brine turned that nice cloudy color. The temp difference was only like 5 degrees, but it made all the difference. Has anyone else had a ferment just stall out on them from a slightly cool spot?

2 comments

2 Comments

the_diana2h ago

That's a great save moving it to a warmer spot. Actually, your kraut wasn't dead, it was just dormant. The good bacteria go real slow when it's cold, like they're hibernating. A five degree jump is often all it takes to wake them up and get things going. It's a good reminder that fermentation is more about patience and watching the jar than a strict calendar.

barbarawebb35m ago

See, that's where I have to disagree a bit. Calling it "dormant" feels too nice. If your kraut sits cold for weeks with no bubbles or sour smell, those good bacteria aren't just sleeping, they're losing the fight. Other stuff can start growing. A warmer spot might kickstart it, but sometimes that jar is just stalled and you're better off starting fresh. Patience is key, but so is knowing when to call it.