I’ve received many questions about fermenting via email so I’m devoting this week’s podcast to answering them.
Here are the questions I’m answering:
- how to get started with a quart jar
- when a ferment is done and ready to put in the fridge
- how to store ferments when you lack fridge space
- gluten-free sourdough pointers
- ginger-carrots are slimy
- how do fermented foods affect candida/parasites
- enough money to get started
- dairy-free fermentation
All the answers are in this episode, and any links mentioned are below. Plus… the tip of the week!
Freebie – Get It Here
By the way, if you want to get the freebie mentioned in this podcast, click the link below:
Click here to get the FREE Fermenting Formulas CHEAT SHEET.
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Tip of the Week: Sourdough English Muffin Soda Bread
If you have trouble with dense whole-grain sourdough bread, or if you just need a quick bread… Sourdough English Muffin Bread (soda bread) is the answer. 🙂
Listener Questions
Debi S. asks:
“I have a quart jar with fermenting lid. Not sure where to go with that. I make kombucha. I’m working on finding real food!! I love your articles. Thanx so much. I’m new to all this!!”
Links:
- 5-Spice Apple Chutney
- No-Pound Sauerkraut
- Cranberry-Orange-Apple Relish
- Lacto-Fermentation eBook
- Lacto-Fermentation eCourse
~~~~~
Cheryl H. asks:
“I don’t know what it should taste like so I don’t know when I should put it in the refrigerator.”
Answer is in the podcast.
~~~~~
Grace S. asks:
“My biggest questions were addressed in your report — when to tell when done! Safety for sure so I can serve without being worried of WRONG bacteria! Ha! How about storage when you don’t have a lot of refrigerator space but want to make quantities that you don’t have to be fermenting every week?”
Answer is in the podcast.
Links:
- Wise Choice Market – ships frozen ferments
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Debra M.:
“My present challenge is working with gluten free sourdough. If you have any pointers here it would be much appreciated.”
Links:
~~~~~
Amanda A. asks:
“My most urgent fermenting question is about my gingered carrots. The recipe called to shred them. Which was fine. At first they seemed great. But after a few days in the fridge they are slimy or sticky. Is that normal? Are they ruined? I’ve never had anything else do that.”
Answer is in the podcast.
~~~~~
Karen H. asks:
“How do fermented foods affect candida and parasites? There are so many opinions, I’m interested in yours. The 5-Spice Apple Chutney awesome BTW – looking forward to trying it.”
Answer is in the podcast.
~~~~~
Marie W. asks:
“My biggest challenge is the money to get stuff needed.”
About $5-$6 should get you started! Answer is in the podcast.
~~~~~
Angela B. asks:
“I liked the info I got in your last article. Can’t wait to try the pickles! I am interested in more ideas for dairy free fermentation.”
Answer is in the podcast. Also see here for whey alternatives.
Links:
- Wise Choice Market – for Caldwell’s starter culture
- Cultures for Health – for Body Ecology or Caldwell’s starter cultures
- Homesteader Supply – for veggie starter culture
~~~~~
Freebie – Get It Here
By the way, if you want to get the freebie mentioned in this podcast, click the link below:
Click here to get the FREE Fermenting Formulas CHEAT SHEET.
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Support Team
Traditional Cooking School by GNOWFGLINS
I’m having a problem with the odor of the ferment klinging to all of the glass vessels used
even after cleaning/scrubbing them multiple times.
Perhaps it is due to how I am going about the fermenting process. Here is how I proceed:
1. Whey I get by filtering the lactose-free joghurt we make each week.
2. When I pack the vegetables into the glass, I top it off with some of the fermenting liquid
from the last batch.
3. I always ferment at room temp. for the maximum time specified in each recipe (usually
5 – 7 days).
It’s gotten so bad that I have had to stop fermenting.