When I started making fermented foods about 6 years ago I struggled to find easy instructions. There was so much conflicting advice and different methods that just left me confused.
On top of that, I was raised not to leave food out on the counter for hours, let alone days at a time. So, I had to get past the “ick” factor of letting food rot on my counter and then eating it. I worried about mold, worried if it went bad, and I was never sure if it was done or safe to eat. I tossed out batches of kraut and more batches of kraut, before I finally figured out how to prevent mold, how to tell if it went bad, and when it’s ready.
Over the years I’ve developed my own simple and safe methods for making fermented vegetables, pickles, kombucha and many other fermented foods at home and I started Fermented Food Lab to share those with you.