TIL my sauerkraut got fizzy from a warm kitchen

I left a batch on the counter for an extra day because my kitchen was around 75 degrees. It got super fizzy and almost soda-like, which I wasn't expecting at all. Has anyone else had a ferment get really active from just a small temperature bump?

2 comments

2 Comments

the_vera15d ago

Oh wow, that's not just a small bump, that's prime fermentation weather. Seventy-five degrees is like a turbo button for the bacteria. That fizz means it ate through the sugars way faster than usual. You might find it's gotten pretty sour already, maybe too sour for some tastes. It's wild how just a few degrees can change the whole game, right?

christopherwilliams15d ago

Turns kombucha into battery acid.