Temperature has an important bearing on the success of a lactic
fermentation. The bacteria which are essential in the fermentation
of vegetable foods are most active at a temperature of approximately
86° F., and as the temperature falls below this point their activity
correspondingly diminishes. It is essential, therefore, that the foods
be kept as close as possible to 86° F. at the start and during the
active stages of a fermentation. This is especially important in the
production of sauerkraut, which is often made in the late fall or winter.
The fermentation may be greatly retarded or even stopped by too low a
temperature.
After the active stages of a fermentation have passed, store the food in
a cool place. Low temperatures are always an aid in the preservation of
food products.