When is whey necessary for a successful lacto-ferment? Why do people call something “lacto” fermented if it doesn’t contain any dairy? This article answers your questions about whey, dairy starters, and their relationship to lacto-fermentation.
Pickling
Reusing Pickle Brine – How To Safely Get Double Duty From Your Pickles
When it’s safe to reuse pickle brine – and when it isn’t. Plus a zillion ideas for how to use that tasty leftover brine once all the pickles are eaten.
DIY Lacto-Fermentation Weight for Mason Jars
There are three things to manage if you want the most successful lacto-fermented vegetables: Salt levels Fermentation temperature Oxygen exposure When it comes to that third thing – oxygen exposure – the goal is none. The Lactic Acid Bacteria that ferment veggies into tangy deliciousness are anaerobic. They do their best work far away from…
Seven Great Things You Missed On Facebook: Peanut Sauce, Peaches and More
It’s been a busy week over on the Northwest Edible Facebook Page. We blew through the 5,000s in no time and are currently sitting at over 6,000 smart, bad-ass and very attractive community members. Thank you guys! Homebrew Husband captured the exact moment of the 6,000th like on his phone. Not that we are total…