Effect of Fermentation Temperature

Effect of Fermentation Temperature

The best quality sauerkraut is produced at 65-72° F (18-22° C) temperatures. Temperatures 45.5° F (7.5° C) to 65° F (18° C) favor the growth and metabolism of L.mesenteroides. Temperatures higher than 72° F (22° C) favor the growth of Lactobacillus species. Generally, lower temperatures produce higher quality sauerkraut, although at 45.5° F (7.5° C) bacteria are growing so slow that the cabbage might need 6 months to complete fermentation. Higher temperatures produce sauerkraut in 7-10 days but of the lesser quality. This creates such a fast fermentation that some types of lactic acid bacteria don't grow at all and less reaction take place inside what results in a less complex flavor.

• Below 45.5° F (7.5° C) fermentation time is up to 6 months.
• At 65° F (18° C) fermentation time is 20 days.
• At 90-96° F (32-36° C) fermentation time is 10 days.