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Stopped by a new farm stand near Eugene and their kraut setup was wild
I was driving through the Willamette Valley last weekend and saw a sign for fresh produce. The guy running the place had all his ferments in these huge, clear glass jars sitting right on the counter in the sun. He told me he 'lets the light do the work' for at least two weeks. I always thought you were supposed to keep things dark and cool. Has anyone else seen a method like this, or is it just asking for trouble?
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keith_henderson11d ago
That "let the light do the work" method sounds like a great way to grow something, but it's probably a new kind of mold (not the good kind). Pretty sure the only thing getting a tan in that jar is a future batch of science experiments.
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jennifer_fisher11d ago
Honestly, I've had the opposite happen. A bit of indirect sunlight on a sealed jar just seems to keep things happy, not moldy. It's about balance, not baking it on a windowsill. My last batch stayed perfect for weeks that way. Maybe it depends on what you're storing in there?
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