Friday, March 21, 2014

Fun with Fermentation 2014


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!

5 comments:

Jeni Flaa said...

Thanks for posting fermentation resources! Dang, I wish I could have attended your workshop. I am terrified of canning and it's a hump I need to leap over.

My heart leaps at the sight of what appears to be kimchi.

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