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 →

Aerobic vs Anaerobic Fermentation

Among fermenters, there's a vast diversity of opinion when it comes to a somewhat arcane topic - whether ferments should be aerobic, i.e., open to the outer environment, or anaerobic, i.e., produced in a hermetic environment either through the type of vessel it's in or beneath an airlock. First, it's probably important to understand that... Continue Reading →

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