Need Sauerkraut Advice

[Guest guest]

I need some advice from the Sauerkraut afficionados out there - I

have made sauerkraut from 3 organic cabbages, using celtic sea salt,

caraway seeds, juniper berries and no whey, since I didn't have any

whey from raw milk made. It's in a clean, glass jar, tightly sealed.

It has sat in my apartment for 2 days at 68-72 degrees. I want to

ferment it longer than the NT cookbook says, and I read the book by

Klaus Kaufman. He says to leave it for 2 days at 68-72 degrees, and

then move it for 3 weeks to 59 degrees - he suggests your basement,

as do all the fermented food cookbooks. However, I live in a one

bedroom apartment - I don't have a basement, or a cold corner. I do

have a closed garage (not an open carport), but I was concerned about

putting in the garage with car fumes, even tho it's tightly sealed.

Plus, in the garage, the temp will vary from day to night

temperatures - I live in San Francisco, where it is cold at night,

and usually cool during the day. So, what should I do? Will it

ferment at my regular, apartment temperature? Or should I try the

garage? Any suggestions?

Many thanks to sauerkraut lovers out there.

Lynne