Fermentation
Advice, Questions, and Discussions about Fermentation
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I have a question about 'Spicy Lacto-fermented Pear Chutney' recipe: I've never fermented anything before - what do I do about the lid?
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I have a question about 'Spicy Lacto-fermented Pear Chutney' recipe: I've never fermented anything before - what do I do about the lid?
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How long can fermenting hot peppers sit in the fridge?
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Yellow mold on fermented jalapeños
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fermenting berries to berry wine?
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My jar of fresh strawberries (mixed with sugar & left at room temperature for a week) has naturally fermented itself. Is it safe to eat/cook with?
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Making Sauerkraut in a desert
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Kimchi timeline....
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Good recipe for Ginger Beer?
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Can store-bought (i.e. pasteurized) cream be cultured at home for making cultured butter?
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Fermentation in Stainless Steel
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Does the new book "The Art Of Fermentation" render "Wild Fermentation" obsolete?
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