man, i really wanna get into this.
love me some kimchi, sauerkraut, pickles, pickled peppers... oooh and chickpea miso might be my favorite (literally eat it raw with a spoon when i have it), i have to learn how to do.
the closest i've done to real natural fermentation is kombucha (another favorite), used to have my own clay vessel and everything.
my wife has a thing with smells (we both do, like a venn diagram... her circle includes many foods), so i doubt i could just slap a curry pickle crock on the counter and let it fester...
maybe this summer i'll dig a root cellar (after the greenhouse and the other 200 projects i'm definitely gonna complete...), i'm sure i could do one for under 50 bucks, right? right?
love me some kimchi, sauerkraut, pickles, pickled peppers... oooh and chickpea miso might be my favorite (literally eat it raw with a spoon when i have it), i have to learn how to do.
the closest i've done to real natural fermentation is kombucha (another favorite), used to have my own clay vessel and everything.
my wife has a thing with smells (we both do, like a venn diagram... her circle includes many foods), so i doubt i could just slap a curry pickle crock on the counter and let it fester...
maybe this summer i'll dig a root cellar (after the greenhouse and the other 200 projects i'm definitely gonna complete...), i'm sure i could do one for under 50 bucks, right? right?
