Tuesday, September 14, 2010;
There are a number of compelling reasons to add a live ferment or two to your mix. Prep time and equipment are minimal. When finished and capped, the ferments can keep for many months, even years, if refrigerated. Here are several tips to get you started:
- Mason jars can be bought in bulk online or at hardware stores.
- Ratios are important. Follow established recipes. Sandor Ellix Katz's book "Wild Fermentation" is user-friendly.
- Temperature is also important. To avoid losing the lid, literally, from your ferments, keep them at or below room temperature until you reach the desired result.
- How do you know when you've reached the desired result? Taste. Then, refrigerate.
- Bubbling is perfectly normal.
- To avoid too much bubbling in your stomach, however, consume the ferments in moderation.
- For online reference, Katz's www.wildfermentation.com functions as a vast portal. Katz's workshop schedule is also listed there. This month he is releasing a tutorial on DVD.
- Kristen Hinman