r/fermentation • u/frenchman321 • 1d ago

Other Time for lacto-fermentation based on temperature?

I am planning to ferment matsutake mushrooms using this recipe. It says to ferment at room temperature for 7 to 8 days if room temperature is around 25°C/77°F, or around 5 to 6 days if it’s around  28°C/82°F.

Is there a formula to calculate times at other temperatures? My house will be at 70ºF during the day, 68ºF at night.

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u/NeedilyWoozy 1d ago

I've done mushrooms at cooler temps before and yeah they just take longer. The fermentation slows down but the flavor gets more complex, at least in my experience. Your 68-70 range is fine, I'd probably check around day 10 and just taste it to see if it's where you want.

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u/frenchman321 23h ago

I guess I could also use a sous vice circulator for higher temps if I wanted to

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u/RadBradRadBrad 22h ago

There’s no real formula because there are too many variables. Generally though, the cooler the temps, the slower the ferment.

You’ll know it’s done when there’s no more activity (most notably bubbles) in the jar.

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u/frenchman321 18h ago

I'll just watch it then. I'm going to try their method of vaccum sealing in a bag, so I could use my sous vide, but I think I'll just let time do its job.