The “No Whey, Yes Whey” Fermentation Experiment

Whey, and starters in general, are a topic of controversy among many in the fermentation world. Well loved books like Nourishing Traditions call for its use in nearly every fermentation recipe, while other well-established voices advise against using it, noting that vegetables are covered in their own starter culture (just add some salt or salt water),... Continue Reading →

The Three S’s of Fermentation Success

Fermentation is pretty magical, but it's also a predictable and logical process. As I've been writing Getting Started pieces for the blog, it occurred to me that I should write up a piece on the real basics of vegetable fermentation, which I'm calling "The Three S's," - salt, submerge, and sit. First: Salt Why? Salt... Continue Reading →

Getting Started: Sauerkraut

The first thing I ever tried to intentionally ferment was sauerkraut, and I can assure you that everything I did in that early, uninformed experiment, was, by any standard but the microbes', completely wrong. In this Getting Started piece, I want to focus on the fundamentals that can make even shredded cabbage from a bag... Continue Reading →

Getting Started: Fermenting Vegetables

Fermenting vegetables is, in truth, a very simple process. This tutorial is intended to demystify the process and give some pointers. For this, as you'll see from the pictures, I've used a knob of daikon radish and some celery, as well as pink Himalayan salt from Costco. Along with water and a jar, that's all... Continue Reading →

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