Q+A: Lactofermentation basics
I'd love to hear your fermentation questions!
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As summer draws to a close, many of us are putting up the last of our garden harvests and farmers’ market goodies, thankful for another season of kitchen experiments and hopefully a stocked pantry of treats to enjoy well into the future.
Fermentation helps us add flavor and nutrition to our food, and to preserve it, all of which I talk about in Our Fermented Lives in a lot of depth.
But I also want to give you, dear readers, a chance to ask me fermentation questions, particularly for those who won’t be able to make it to my book tour stops this fall.
You can see some of my lactofermentation basics here, in a handout I adapted from my class Preserving Abundance to help folks with food shortages during the early days of COVID.
This time around, we’re focusing on lactofermentation: which includes sauerkraut, kimchi, fermented hot sauces, yogurt, full and half sour pickles, and a host of other treats.
What questions do you have? We can talk about history of specific foods, where they come from, or even fermentation troubleshooting for your latest batch of pickles.
And (important!) I want to know what other kinds of fermentation you want me to cover in our Q+As, so please drop those ideas in your comments, too!
This is the free version of my newsletter. If you want to support my writing, please consider a paid subscription for yourself or a gift subscription for a friend.
You can also support my work on Patreon, starting at $1/month.
If you can't afford the paid newsletter, but it would be an asset to you in your own culinary/writing/creative journey, please reach out and we'll figure something out!