Fermentation Timer
Time guides for kombucha, kraut, kimchi, and yogurt.
Estimated time
6.0 days – 12.0 days
Scaled by temperature: 0.86× the 70°F baseline. Warmer ferments faster.
Daily checklist
- ·Day 3: Taste. Should still be sweet.
- ·Day 5-7: Taste daily. Looking for tart-sweet balance.
- ·Day 7+: When tartness hits your spot, bottle.
- ·Watch for SCOBY growth and pellicle on top.
Time scales by 2^((tempF - 70) / 9). Roughly: 5°C warmer halves the time, 5°C cooler doubles it. Always trust taste over a clock.
About
Each ferment has a sweet spot. Kombucha 7-14 days. Sauerkraut 1-4 weeks. Kimchi 1-3 days at room temp. Yogurt 4-12 hours. This shows recommended ranges adjusted for ambient temperature.
How to use
- Pick the ferment.
- Enter ambient temperature.
- See the time range and a daily checklist.
FAQ
How does temperature change the time?+
Warmer is faster. A 5C jump roughly halves fermentation time. Below 18C most ferments slow to a crawl.
When is it done?+
Taste. The numbers are a guide. Kombucha shifts from sweet to tart over the window. Pull when you like the balance.