When people read my fermented sauerkrauts, dips, pesto and salsa labels and see that they contain just veggies and salt or fruit they sometimes say, is this fermented, there’s no culture? Can you use this one?
I get this question a lot, so thought I’d explain here as there are a lot of new starter cultures hitting the marketplace as fermenting is becoming popular and I’m getting requests to use them everyday.
I prefer Wild fermentation over using a starter culture. Wild fermentation means Continue Reading →