Introduction

[ibexscribe]

Greetings, fellow fermenters.

I played around with fermenting a decade ago using Sandor's guides. I stopped doing anything with ferments for a long time, but I am back to at least making sauerkraut. I like mine with red cabbage, green cabbage, and onion, left at room temperature for around 2 months before I start eating it. Prior to that it's too crunchy for my taste and still tastes too much like cabbage and not enough like sauerkraut. The red and green combination gets the taste and texture coming together at the right time for my preference.

In the past I also made kombucha, yogurt, dilly beans, pickled peppers, fermented salsa, and more recently I baked a loaf of sourdough bread once a week until I stopped for whatever reason. Some stuff I liked better than others, but I never had anything simply not work. Fermentation is a great natural gift, and we should not forget how to do it just because it's easy to buy stuff at the grocery store.

[Christopher Weeks]

Welcome to Wild Fermentation!