The U.S. was thrown into recession only a few months after Reagan took office in the 1980s, and the Great Recession had already begun by the time Obama entered the White House in 2009. Andrew Soergel and Ethan Rosenberg for USN&WR; Source: Bureau of Economic Analysis.
Temperature affects the speed of fermentation. Between 60Â°F and 65Â°F, it will take 6 weeks to make sauerkraut. The ideal temperature is between 70Â°F and 75Â°F where it will ferment properly in 3 to 4 weeks.
If itâs in a cool place, it will take longer to ferment. Personally, I think 4 week sauerkraut is too young though many people eat it that early. If it still tastes cabbagey, itâs not ready. I usually let mine ferment at room time (72F) for about a week and then move it to a cooler place to ferment for a full 12 weeks. started fermenting my sauerkraut in a fido jar about 3 weeks ago. I noticed a few days after it started fermenting, it had risen over the brine. I didnât know at the time that I should open it and add more brine so it has been sitting there over the brine for 3 weeks.