Making Sauerkraut Pt. 1
One of my favorite classes at this year’s Organic Growers School was on lacto-fermentation of vegetables. In this process wild Lactobacillus bacteria (along with Leuconostoc and Pediococcus) ferments...
View ArticleMaking Sauerkraut Pt. 2
Success! The sauerkraut has been sitting and fermenting for the past week and seems to be at an ideal level of both sourness and crunchiness. I had been tasting it about every two days or so, and...
View ArticleThe The Guru of Fermentation
The New York Times has a profile on Sandor Katz, an absolute prophet of the wonders of fermented food. I am lucky to own one of Mr. Katz’s books (Wild Fermentation) and have used it to delve into my...
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