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Hey fermenters. So, I recently started a batch of pickles (the salt water and dill+ kind - lactofermented? Right?), and I transferred them to the fridge too early, before they were pickled enough. Can I just take them out of the fridge (a few days later) and let them get back to room temperature and keep doing their thing? Or is...
Hey everyone! I got some chard at the farmers market and wanted to get something out of the stems. The flavorings include garlic, parsley, cilantro, coriander seeds, "pickling spices" from a spice shop I go to, and pepper in a 3% brine. I'm really excited! I'll probably add it to various kinds of rice bowls, and things that need...
Sorry for the break everyone, it’s been a hectic couple of months. Here we go, fermenting cider....
Intro:...
Hi all,...
Bought the wrong type, I only eat the wholegrain version. Could I make a cous cous sake?
