Old School basic information on the small batch home fermentation of foods using lacto bacteria. Includes articles about the actual equipment used in the process and tips that will increase your fermenting success rate. Packed full of links, pictures, experiments with both good and bad endings.
What is lacto fermenting? Lacto fermenting was first used by ancient man as a way to preserve foods as far back as 6000 B.C. Preserving foods is one reason mankind has survived in his path from hunter-gatherer to domestic farmer to city dweller he is today. Although it…
Hello all, We are making kefir and like most people who start this practice, we soon realized that we had a surplus of kefir accumulating. One use for this surplus is to freeze in ice cube trays and run thru a blender as an improv ice cream. This…
Well this will be our first actual recipe. We followed the recipe from Colleen at Grow Forage Cook Ferment which is a great site for any of the topics that their title mentions. We changed it a little for a few reasons.... Mainly we did not like the…
How to use the Pickle*Pusher fermenting weight kits: A fermenting weight replacement system is exactly what the Pickle*Pusher is ! You have purchased the very well made small batch fermenting kit based complete with the Pickle*Pusher "weightless" fermenting weight replacement and need to know how to use it!…
