I noticed a lot of people keep their sauerkraut way too warm for the first few days, like on top of the fridge.

Troy Murray · 2026-04-07T23:20:05.402295+00:00

I mean, my last batch got funky because I had it in a spot that was maybe 75 degrees. I read in a book from the library that the ideal temp for that initial ferment is more like 65-70. If it's warmer, the bad bugs can take over faster than the good ones. Now I just stick it in a cooler corner of my basement and it comes out way more crisp and sour every time. Anyone else find a good cool spot in their house for this?

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I noticed a lot of people keep their sauerkraut way too warm for the first few days, like on top of the fridge. | Fermentation Station - Librear