Fermenting experts - help! - Mothering Forums
 
Thread Tools
#1 of 2 Old 11-04-2011, 03:27 PM - Thread Starter
 
gcgirl's Avatar
 
Join Date: Apr 2007
Posts: 2,311
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

Hey! I'm REALLY new to fermenting, and I've just started based on "Sandorkraut"'s recipes in Wild Fermentation. I'm making plain old garlic sauerkraut (smells delish) and a sourdough rye starter. The starter is looking good - I'm only on day 3 and it's bubbling away merrily. The sauerkraut smells pretty good too, and no mold (yes!).

 

Here's the problem: I'm going out of town next week (totally last minute thing), and I need to know - do I have to have someone come over and feed my starter and check on my sauerkraut, or can I just package 'em up and leave 'em in the fridge? I don't want to ruin my first fermenting successes.

gcgirl is offline  
Sponsored Links
Advertisement
 
#2 of 2 Old 11-06-2011, 01:45 PM
 
prancie's Avatar
 
Join Date: Apr 2007
Posts: 1,058
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

I don't know about the starter, though i suspect that leaving it in the fridge will slow it's activity enough that it will survive the week.  As for the saurkraut, just leave it on the counter fermenting if you want, or put it in the fridge if you don't want it to get that sour.  


Wife to Doug, mom to Hank and Logan !!!
prancie is offline  
Reply

User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off