I’ve been fermenting vegetables of various kinds (and occasionally other things) at home for a little over two years. It’s a fun, interesting & nutritious hobby. On the whole it’s pretty easy and low stakes – the worst thing that happens is a few cucumbers go mouldy.
Because it doesn’t involve any heat – but does include pouring, measuring, stirring, spiralizing, grating (and some chopping) – it’s ideal to do with little kids.
According to my notes (which I didn’t start initially), I’ve made ~56 batches of ferments, ranging in size from a single 1l mason jar, to three 2l ones.
These are my lessons so far:
The difference between science & screwing around, is writing it down
As they say, the …