I'm putting this up for those who attended my fermented vegetables session at the Hay River Transition Initiative's 2014 Green and Traditional Skills Day, or anyone else who's interested.
Here are some of my posts dealing with the topic:
Crock-fermented vegetables
Kimchi
Mixed vegetable ferment in a gallon jar
Sauerkraut in jars
Choucroute garnie
And here are the key books in my fermentation library:
The Art of Fermentation, Sandor Katz
Wild Fermentation, Sandor Katz
Wild Fermentation is more practical and recipe-oriented; The Art of Fermentation is encyclopedic. I reach for Wild Fermentation far more often.
Preserving Food Without Freezing or Canning, the Farmers and Gardeners of the Terre Vivante Collective
Fascinating traditional preservation techniques from the French countryside.
The Joy of Pickling, Linda Ziedrich
My go-to book for all sorts of pickles, relishes, chutneys, etc., fermented and otherwise.
That should keep you busy for a while. Go forth and ferment!
