| T O P I C R E V I E W |
| YellowRose |
Posted - Aug 07 2014 : 12:05:44 PM
I have been reading about lactic fermentation in 'Preserving Food Without Freezing or Canning'. I would like to try it but I don't know if I would like or trust it.
Has anyone tried it?
Hugs, Sara
Walk in Peace.
Live with Joy. |
| 2 L A T E S T R E P L I E S (Newest First) |
| YellowRose |
Posted - Aug 08 2014 : 07:36:34 AM
Thanks Lisa, I'm ready to give it a try. How long to you keep it and how do you store?
Hugs, Sara
Walk in Peace.
Live with Joy. |
| nubidane |
Posted - Aug 08 2014 : 07:30:38 AM
Sara
I ferment pickles, kraut, veggies, kombucha, salsas, hot sauce, and whatever else.
It is very simple really, just salt and water in a jar with whatever you are fermenting. I have found that adding a bit of my kombucha that has turned vinegary to the veggie ferments helps them go more quickly.
I love it. Just try something basic in a quart canning jar.
You'll be hooked.
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
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