My sauerkraut went from a limp mess to perfect crunch in just 48 hours

I made a batch last Tuesday and after a week it was still soggy and sad. I realized my kitchen was too cold, maybe 65 degrees. I moved the jar next to the water heater where it's warmer, and two days later it was totally different, super crisp and tangy. Has anyone else had a batch stall and fixed it by changing the spot?

3 comments

3 Comments

victor_ward24d ago

Ever had a batch just quit on you?

emma_morgan13d ago

Ugh, yes, and it's the worst feeling! I had a sauerkraut that just stopped bubbling after a few days. Turned out my kitchen got way too cold at night from a drafty window. Moved the jar to a warmer spot and gave it a gentle stir to wake the good stuff back up, and it finally got going again. Sometimes they just need a little nudge and a better spot.

holly_green8224d ago

My last batch turned out weird because my cat kept sleeping on top of the fermentation lid.