September 14, 2012
I ferment with a crock and with Pickl-its. I've used the crock (5 liter) only for a batch of sauerkraut, which was successful. I've had some successes and some failures with my other ferments. I'm very interested in making kimchi, but am concerned that it's past season for Napa. I'd like to benefit from others' experiences, good and bad!
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Hi, I live in Brooklyn Heights. I've become interested in fermentation largely in order to include probiotic foods in our diet regularly. It also works in with a desire put up local, organic foods for the off seasons.
Fun group, I always learn something new!