I'm getting my first ceramic crock fermentation vessel on Monday and am looking to get started ASAP on my first sauerkraut project. I made a simple refrigerator sauerkraut years ago that was good, but really ended up relying more on vinegar for the flavor than good old fermentation. Most of the sources I've read online reference fermenting in a cool-ish, but ultimately room temperature place for between four and six weeks depending on the breaks. I have prodigious sauerkraut-related needs and am not super keen on waiting so long between batches, but I'm also not really looking to get multiple crocks since my kitchen space is somewhat limited.
Is it advisable to ferment for 1, maybe even 2 weeks at room temperature before transferring the kraut into a different receptacle and letting it finish in the fridge? Or is this going to completely halt the fermentation? Would doing a smaller batch give me the flexibility to make more frequently?
Thanks for any insight!
Submitted October 17, 2015 at 03:12AM by Elizavyeta http://ift.tt/1ZJBkuB fermentation
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