As I posted above YouTube Maangchi is a great resource for beginning fermentation. Also check out Sandor Katz from your local library.
Be warned though, 6 years ago I was a special ed instructor with a fermented foods curiosity. Today I am an under paid fermentation chef. It's a slippery slope.
Thanks, I’ll have to check it out. I’ve read through recipes and instructions before but never gotten my shit together and actually done it. For years I barely ever cooked anything complicated or requiring a recipe, but now I’m trying all sorts of stuff, so why not fermenting cabbage?
I love the communal metaphor of it all. Sharing fermented foods is literally sharing culture. I love thinking of the history of things like kefir grains, which all came from a single mother and have spread across the world. Sure, some people sell their grains but most people are happy and excited to share them for free. Same applies to kombucha scobys, beer yeasts, some sourdough mothers, etc
As I posted above YouTube Maangchi is a great resource for beginning fermentation. Also check out Sandor Katz from your local library.
Be warned though, 6 years ago I was a special ed instructor with a fermented foods curiosity. Today I am an under paid fermentation chef. It's a slippery slope.
Thanks, I’ll have to check it out. I’ve read through recipes and instructions before but never gotten my shit together and actually done it. For years I barely ever cooked anything complicated or requiring a recipe, but now I’m trying all sorts of stuff, so why not fermenting cabbage?
I love the communal metaphor of it all. Sharing fermented foods is literally sharing culture. I love thinking of the history of things like kefir grains, which all came from a single mother and have spread across the world. Sure, some people sell their grains but most people are happy and excited to share them for free. Same applies to kombucha scobys, beer yeasts, some sourdough mothers, etc