Most home fermenters are aware that heat speeds up the fermentation process. For some this is preferred because it allows us to go through the fermentation process faster, which gives us our beloved fermented food even quicker. But heat as its drawbacks, especially when it gets above 90 degrees. And if you live in the south, or another hot climate, and don’t have air conditioning, this may be a huge factor in how you ferment through a good portion of the year. Since I’ve moved to the south I’ve had to learn a lot about fermenting in the heat. Our little off-grid cabin doesn’t stay below 90 degrees for much of the summer, so after some problems with mold and other unpleasant situations, I’ve changed a few of my fermentation practices.