Re: Does anyone use a separate refrigerator for fermentation? (Follow up)

[Guest guest]

>

> I usually stop making sauerkraut and kimchi during the summer months

> but I am thinking about getting a compact refrigerator or wine

> refrigerator so I can make it through the summer. Any thoughts on this

> or sharing your experience would be appreciated

>

I bought a 28-bottle wine cooler and tested it with a batch of Kimchi.

Normally I ferment for 5 days at room temperature. I got approximately

the same result in 10 days at 61 degrees. The cooler is supposed to

reach 65 but it is still a bit cool in my garage. I will make my next

batch of sauerkraut in the cooler. The location in my garage where I

store the crock keeps around 62 degrees most of the winter and the

krout comes out great.

There is room for the Harsh crock and 9 quart jars or without the

crock 27 quart jars (providing I can find an appropriately sized

splash pan to set them in). I highly doubt I will ever do 27 jars of

anything at one time but I should be able to keep myself supplied with

Kimchi, sauerkraut and dill pickles through the summer months.