It’s winter here. And when I say winter, I mean it’s cold. Like frickin’ freezing. Like negative frickin’ freezing. We get actual temps of -20F on a fairly regular basis and sometimes as low as -40F. And then it can be windy which drives the “feels like” temp down to -50 to -70F.
Do you know what -70F feels like? Neither do I. I refuse to leave the house when it’s that cold. Ask my husband. He’s made it a tradition to sleep outside on the coldest nights of the year. Don’t worry, he’s a survival expert and is just fine (though some may question his sanity).
Our house heat can usually keep up with the cold when it’s not windy. When it’s windy, it struggles. I’ve woken up to it being below 50 in the kitchen. Even on an average winter day here, it’s still pretty chilly. It’s on the north side of the house so it doesn’t get good sunlight and it’s just colder than other areas of the house. But it’s also the best place for me to keep my ferments so I’ve had to improvise.
Even in cold temps like that, ferments will continue to do their thing, it just takes a lot longer depending on how cold it is. My water kefir can take up to a week, sometimes longer.
When I am impatient, I use seedling mats to keep my ferments happy. One wrapped around the back and a towel on the front to keep the heat in.
Happy ferments = happy me!
A cabinet would be ideal and if you have the space, it would help keep the heat in very nicely.
Another option that works great is to use a cooler and pack hot water bottles around your ferments. Use a thermometer to keep track of the temp. You don’t want it to get too hot. 68-72F is ideal.
Happy winter fermenting!
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