Serious question, my kraut in a 2 gallon crock went wrong at the county fair demo

I was showing the basics at our local fair in Boise last fall, using my standard salt ratio of 2.5% by weight. A guy watching pointed out my crock was in direct sun for over an hour, and the batch was already way too warm and fizzy. What's your absolute rule for keeping a big batch cool during a long summer day?

3 comments

3 Comments

jamesward12d ago

Ever try a water bath? Wrap that crock in wet towels and stick it in a big tub of cool water. Sun will kill a ferment fast. My rule is if I can't keep my hand on the crock, it's too hot. Shade is not enough on a real summer day. You need active cooling or it's gonna blow.

benreed12d ago

Sounds a bit over the top for some kraut.

kelly.jenny12d ago

So you're just leaving it out in the sun, Ben? Jamesward's wet towel trick sounds like a lifesaver. What temp is it actually getting to in that spot?