Aside from kimchee and sauerkraut, does anybody else do fermented foods?
I love them, and Bob has recently done some research into the health benefits. So we're going to start fermenting veggies. I've done some research, but I was wondering if anybody else had practical experience with getting a ferment started in a cool house?
I've done sauerkraut (mixed results), but was actually thinking of maybe introducing a culture (like a mesothilic cheese culture) into a new veggie jar instead of relying on wild lacto. Any tips or advice?
I love them, and Bob has recently done some research into the health benefits. So we're going to start fermenting veggies. I've done some research, but I was wondering if anybody else had practical experience with getting a ferment started in a cool house?
I've done sauerkraut (mixed results), but was actually thinking of maybe introducing a culture (like a mesothilic cheese culture) into a new veggie jar instead of relying on wild lacto. Any tips or advice?