On Feb 25, 5:45*pm, Sqwertz > wrote:
> On Mon, 25 Feb 2013 13:28:38 -0800 (PST), Silvar Beitel wrote:
> > Anyway, made it yesterday. *The bulk of it is sitting the the fridge,
> > but I left some in a container out on the counter overnight to
> > expedite the fermentation and tried it out this afternoon.
>
> It'll take forever to ripen at fridge temps. *Tod o it properly it
> needs to be kept at a higher temp, at least for a few days, before
> going into the fridge. I keep mine in a 58F wine cooler. *It's
> currently housing a couple quarts of pickles (needs at least another 2
> weeks).
>
> -sw

I agree, but in my case, "forever" is good. I'm the only one here who
eats it and what I have should last me six months. I will take some
out of the main stash at regular intervals and let it sit at a warmer
temperature for however long I like to get just the right level of
rotten-ness :-)

--
Silvar Beitel