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Post by handmaid on Nov 3, 2020 9:15:20 GMT -6
So I just got the book, Traditionally Fermented Foods by Shannon Stonger. I have read her blog for years, and decided to get the book because she talks about fermented foods being stored without a refrigerator. Oh my goodness. It was so helpful to me. I tried doing sourdough years ago, and I never liked the results. Fermented foods aren't scary to me, as I have made kombucha, sourdough, kefirs, saurkraut, etc. But there was never enough room in the fridge for everything. The concept of storing them in a cool cellar or room temp for a certain period of time would make harvest season SO MUCH EASIER! Anyway, have any of you read the book? I am hoping to get a sourdough starter going next week and start practicing her recipes. Never liked my sourdough attempts in the past, but Some of her tips make me realize why I had the problems I did.
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Post by DirtDiva Admin on Nov 6, 2020 21:20:28 GMT -6
Might have to pick her book up!
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Post by handmaid on Jan 4, 2021 15:25:06 GMT -6
We have been eating the fermented carrots, and they are fantastic! The fermented tomatoes not so much. Lol. But I think that might be user error.
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