Fermenting is easy, simple, and usually straight forward. While it can benefit from special tools, like an air lock, those are not necessary in small-batch fermentation if you keep a close eye on it. In the right conditions, you can make a quart or pint of kosher dills, or pickled cabbage, within three days. Eat […]
How to Ferment Food: Small Batch Fermentation for One
One of the challenges of moving to a new country is that you can’t read labels, and the foods are different. A few weeks ago, I started feeling under the weather but I did not have my normal go-to boosts. No lacto-fermented pickles, no oil of oregano, and only a little bit of ginger and […]