I like to understand things, and I'm very puzzled by something. I've been doing a lot of LAB fermentation of all kinds of things - various milks (was dairy, now cashew milk and coconut milk), carrots, cauliflower, grapes (for grape soda), ginger and honey (for ginger ale)... All these are fermented with the same LAB. I use VSL#3 as a starter.
How come veggies (like sauerkraut) are supposed to be fermented at 70 degrees for 3 weeks. But yogurt of any kind is maxed out after 24 hours, and dairy yogurt must be fermented at 110 degrees?
The LAB in all cases is thermophilic. So why does cabbage do better at 70 when LAB grows best at 110? And why does cabbage - even at 110 - take a week to ferment, while milks take 24 hours???
I know salt must play a part (slows fermentation) and the acidity of the food plays a part (also slows fermentation), but doesn't explain everything. Why are some foods better when fermented at 70 degrees, and some at 110? Does anyone know?