You might be wondering… “Is lacto-fermentation safe?”
Are you wondering how much salt to use, what salt to use, how to store ferments, if fermenting is safe, or other fermenting questions? This video series will answer them!
The Lacto-Fermentation 101 Video series today covers…
Is Lacto-Fermentation Safe?
The answer is yes IF you use tried and true recipes and/or formulas (with the right concentration of salt/brine). Because if you’re fermenting with the right conditions — most importantly with enough salt, room temperature, and relatively oxygen free — then the salt and and acids produced by the fermenting organisms (the good guys) will protect the culture and deter spoiling organisms and your ferment will most likely turn out fine.
See more in the video above. 🙂
- Free Fermenting Formulas Cheat Sheet
- The Complete Idiot’s Guide to Fermenting Foods
- Subscribe to TCS on YouTube
- Lacto-Fermentation eBook
- Lacto-Fermentation eCourse at Traditional Cooking School
- Fermenting: Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More!
- Fermentation Troubleshooting & FAQs (KYF172)
Are you comfortable with fermenting? Why or why not? If not, do you think you could be in time?
...without giving up the foods you love or spending all day in the kitchen!
2 free books:
Eat God's Way
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