TIL my sauerkraut was basically dead for a week because my kitchen was too cold
I started a batch of red cabbage kraut about three weeks ago. After 7 days, it looked exactly the same, no bubbles, nothing. I was ready to toss it. Then I moved the jar from my counter, which is near a drafty window, to the top of my fridge. Within 48 hours, it was bubbling like crazy and the brine turned that nice cloudy color. The temp difference was only like 5 degrees, but it made all the difference. Has anyone else had a ferment just stall out on them from a slightly cool spot?