Why Temperature Matters
Temperature controls the rate of microbial activity. Too cold and fermentation stalls. Too hot and you risk off-flavors, soft textures, or even spoilage.
Temperature affects:
- •Fermentation speed
- •Flavor development
- •Texture/crunch
- •Microbial balance
- •Safety margins
Optimal Ranges by Ferment Type
Vegetable ferments (sauerkraut, pickles):
- •Ideal: 65-72°F (18-22°C)
- •Acceptable: 60-75°F (15-24°C)
Kombucha:
- •Ideal: 75-80°F (24-27°C)
- •Acceptable: 68-85°F (20-29°C)
Sourdough starter:
- •Ideal: 75-82°F (24-28°C)
- •Acceptable: 70-85°F (21-29°C)
Managing Temperature at Home
Finding warm spots:
- •Top of refrigerator
- •Near (not on) water heater
- •In oven with light on
Finding cool spots:
- •Basement
- •North-facing room
- •Inside cooler (no ice)
Signs of Temperature Problems
Too cold (below 60°F):
- •No bubbling after 3+ days
- •Very slow progress
- •Ferment tastes raw/unfermented
Too hot (above 80°F):
- •Very rapid fermentation
- •Soft, mushy vegetables
- •Sharp, harsh flavors