What did traditional cultures use for ferments? I thought some of you might like to read what I have discovered. This post is born out of endless hours of research gained, sleep lost, and too many hours of my children parked in front of movies. Is mold really that scary? Is oxygen really a threat? Are mason jars really evil? I didn’t like this torn feeling in my gut. Some of it made sense, but surely she was wrong on other points. I was totally out of my comfort zone on this one – I admittedly didn’t have enough experience with microbiology to know if she was right. I was confused that a familiar method was no longer safe. Like many of you, I was scared I would be harming my family’s health, yet unable to afford an expensive jar. I had just purchased some cabbage and was about to start my sauerkraut ferment when I first heard the theory mason jar ferments are less than ideal due to the lack of airtight seal. I’ve been eyeball-deep in microbiology and ferments the past two weeks.
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