My most recent batch of sauerkraut, done in large glass jar under a towel, was the best so far. I was a little worried because of the high ambient summer temps. Tangy, crisp, delightful. Canned kraut is verboten since tasting homemade.
Started another gallon batch of yogurt tonight. Just cleaned up and it’s in the Excalibur at 115F. I’m going to let it go long this time, maybe 12hrs. Doing it on the porch which is a summer double win: keeps the heat out of the house and leverages high outside temps (still 87F at 1am right now) to save on power.