This is Emily Somple with another episode
of Spoiled to Perfection.
Today, we’re asking the question…
how important is temperature when it comes
to fermentation?
Turns out, it’s VERY important.
Take Yeast, for example.
Yeast needs to be warm enough to be healthy,
but cold enough to remain calm.
If it’s too cold, the yeast will be sluggish.
Lacto-fermentation happens faster at warmer
temperatures,
but faster isn’t necessarily better.
When temperatures exceed 70 degrees fahrenheit,
the yeast becomes overactive…
…causing your ferment to break down and
have too soft a texture and too sharp a flavor.
Fermentation experts recommend fermenting
…cool and slow at temperatures…
as low as 50 degrees Fahrenheit.
When fermenting fruits or vegetables at this
temperature and pace,
you should be able to enjoy your ferment within
2-6 weeks.
For more info and videos about fermenting,
preserving, curing, drying and more, visit
us at spoiledtoperfection.com
