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My first attempt at making sauerkraut turned into a moldy science experiment in my closet
I was so excited to try fermenting cabbage. I bought a big jar, chopped everything up, salted it like the video said. But I forgot to check the temperature in my apartment. It was like 80 degrees in there for a week straight. The whole top layer turned fuzzy green and I had to toss the whole thing. My kitchen smelled like rotten feet for two days. Has anyone else had a batch get ruined because of heat?
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barbaragarcia7d ago
Read heat makes lacto bacteria crash, the good ones die first.
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barbaragarcia7d ago
Wonder why nobody ever talks about the timing with heat? I've seen people boil their starter for 10 minutes and then act surprised when it's dead as a doornail. The thing is, lacto bacteria start dying around 110 degrees, and by 130 they're mostly gone. So if you're doing a hot ferment or pasteurizing, you're basically nuking the very thing that makes the fermentation work. Are we just supposed to start fresh every time and hope for the best, or is there a trick to keeping them alive through the process?
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