freemotion
Food Guru
With the new woodstove we are using this winter, it can easily be 80 F at times! Woohoo! It is so grand to be warm!
fermenting mustard
- Thread starter KnittyGritty
- Start date
OK, yup, I can agree with that ... only my idea of warm is different. 80* is hot! Actually, 64* is kind of too warm too, but I can't negotiate any lower with DHfreemotion said:
. And no, it is not (entirely) my age, and resulting hormonal imbalances 
.Still, if the kitchen is too warm for fermenting things, maybe outside the kitchen door would work? Or am I being naive? Maybe March is too early for doing that in most parts of the country? Have I mentioned how much I love Oregon?
freemotion
Food Guru
I have a closet that I put certain things in like kombucha and all my extracts and tinctures and vinegar. But I'd forget any ferment that I didn't see daily, I'm absent-minded like that.
