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The week my whole garage smelled like a pickle factory
About three years back, I decided to go big and start five gallon batches of sauerkraut and kimchi at the same time. My garage was the only place with enough space for the crocks. By day four, the smell was so strong you could taste it from the driveway. My neighbor, Frank, came over and just said, 'Terry, what died in there?' The kraut turned out perfect, but the kimchi fermented way too fast in the heat and got super fizzy and weird. Anyone else have a batch go totally sideways because of a warm spot?
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carr.elliot3d agoMost Upvoted
Ever try burying a fermenting crock in the ground to keep it cool?
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nora_walker573d ago
My grandma used to do that with her sauerkraut crock in the summer. She'd dig a hole under the big oak tree where it stayed shady. The earth kept it at a steady, cool temp for weeks. It worked way better than her cellar for a slow ferment.
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