Fermented foods can be a polarizing topic. For quite some time, they literally left a bad taste in my mouth. Have you ever experienced this yourself? It wasn’t until I ventured into the world of crocks that I finally cracked the fermentation code. No matter what side of the fermentation fence you sit on, today’s episode will provide a thorough guide to help you get started.
Some highlights from the episode:
- Different kinds of fermentation tools
- Why food should stay below the brine
- How to properly prep vegetables
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Podcast Episode Resources and Links Mentioned
- Want to download the special bonus videos I mentioned in the episode? Head to https://www.homesteadcookingclass.com
- Click here for my blog post on fermentation crocks.
- Follow this link to gain access to my Heritage Cooking Crash Course
- For all of your homesteading equipment needs, head to Lehman’s Hardware https://www.lehmans.com/
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More Fermenting Tips & Tricks:
- Fermentation: Beyond the Basics (podcast)
- How to Make Your own Sourdough Starter (wild yeast–blog post)
- How to Make Kombucha at Home (blog tutorial)
- Kimchi: how to make it (recipe)