do it! there are tons of how-to videos and articles online about fermentation. my only warnings are:
make sure your containers are clean
know what kahm yeast looks like and that it’s safe so you don’t freak out and think it’s mold just in case you grow some
i would say it is only marginally more difficult than pickling. you just have to calculate how much salt you need in the brine by weight - generally 2-5% of the combined weight of the water + veg - then you chuck the stuff in a jar and wait. the easiest way i’ve found is to weigh the veg in the jar covered with water, then pour the water out, add salt and pour back in so you have the perfect amount of brine. the only downside about it is you have to wait a while (up to a couple weeks depending on what you want).
Exactly. It’s easy to do, and yields fantastic results!
I’ve never done lacto-fermenting before, might have to give that a go
do it! there are tons of how-to videos and articles online about fermentation. my only warnings are:
i would say it is only marginally more difficult than pickling. you just have to calculate how much salt you need in the brine by weight - generally 2-5% of the combined weight of the water + veg - then you chuck the stuff in a jar and wait. the easiest way i’ve found is to weigh the veg in the jar covered with water, then pour the water out, add salt and pour back in so you have the perfect amount of brine. the only downside about it is you have to wait a while (up to a couple weeks depending on what you want).