Storing your Ferment

The temperature where you leave your jars to ferment is important, and should ideally be between 18–20°C/65–68°F. The warmer it is, the quicker something will ferment, and the colder it is, the longer it will take. Ideally a little bit colder is better than too warm, but it is hard to find coolness in many modern houses and kitchens. Commercially, sauerkrauts are fermented at around 20–22°C/68–72°F, then after a day or two the temperature is taken down to 15°C/60°F. To be able to achieve this at home you would need a cold room or a cellar.