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at the moment my place is too cold for fermenting. i do not have gas heating and it too expensive to keep my place warm at the typical room temperature. the situation has been making me fermenting frustrated. my kefir for example will seperate. i am wanting to do things like kimchi, honey wine ect...
can you think of any solutions? maybe there is a simple gadget on or a home made 'job' solution to the problems ? i am not sure if i am willing to at this momemt spend much money on a modern gadget (not knowing if there are any such things) as i may not need it for much in the future. regards
can you think of any solutions? maybe there is a simple gadget on or a home made 'job' solution to the problems ? i am not sure if i am willing to at this momemt spend much money on a modern gadget (not knowing if there are any such things) as i may not need it for much in the future. regards
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Re: cold temp problem
Fri, December 26, 2008 - 1:39 PMI use a cooler (not sure if you call them the same thing- portable ice chest) whenever I need to keep yogurt warm (for making yogurt you only need to keep it warm for 8 hours, so it's not the same problem as what you're going to have).
I think you could probably do something like that with a cooler and a low-wattage lamp.
You might have to put the lamp on a timer so it doesn't overheat the container (you can kill all of these cultures with the wrong temperature. Also , there are various kinds of thermostats that could be attached to the lamp and could keep the container at a more accuate temperature.
A small unplugged refridgerator is another way I've seen people make a small lamp-heated oven. -
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Re: cold temp problem
Fri, December 26, 2008 - 1:53 PMah ! some bright ideas : )
ponder...
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Re: cold temp problem
Fri, December 26, 2008 - 4:17 PMPutting fermented food in the oven with either a pilot light or a light on in an electric stove has worked really well for me.
Blessings
Linda -
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Re: cold temp problem
Sat, December 27, 2008 - 6:57 PMI second the cooler...wrap your friends in towels. I have even slept with my fermentation friends when living in cold cabins in Northeast US winters.
Good luck. -
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Re: cold temp problem
Sun, December 28, 2008 - 12:43 PMI am lucky enough to have a wooden box which is about 16" X 16" X 30"
It has a lid as well as some ventilation holes. It's really a bird show cage carrying box so I get the use of it for all year except bird show season.
I bought a cheap reading lamp to put in it and am using a 40 watt bulb. It is always a balmy 82 in the box. My booch and kefir are always happy in there.
Another option is if you have an old style fridge it may be warm enough on top of it.
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Re: cold temp problem
Tue, December 30, 2008 - 5:01 PM>>I have even slept with my fermentation friends when living in ...
astrid, wow, now thats dedication. -
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Re: cold temp problem
Wed, March 25, 2009 - 6:31 PMYou shouldn't need much warmth to make kim chi. Just patience. We keep our house at 50 most of the winter, and I've had good success with yummy veggie ferments in about 2 weeks just sitting in a dark cabinet. I use a traditional kim chi process with no whey- pretty similar to Sandor Katz's recipe.
I know what you mean about other stuff, though. It's hard to believe that no one has yet invented a contraption like a crock pot, but made to go lower for fermenting. Maybe the FDA prevents this because the lower temps. don't kill bacteria.
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