IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberton, New Jersey
Fall is here and cabbage is in abundant supply.
I had to search through several hard drives to find this, but here is a tutorial I wrote many years ago. I use this tutorial with the culinary students for making sauerkraut, and thought I'd share it here again.
The lesson has some historical info and such, but as you progress through the tutorial it explains the how and why of lactic fermentation.
I feel it can help the beginner to avoid many simple mistakes by defining salt content, fermenting temperature, and so on..
I had to search through several hard drives to find this, but here is a tutorial I wrote many years ago. I use this tutorial with the culinary students for making sauerkraut, and thought I'd share it here again.
The lesson has some historical info and such, but as you progress through the tutorial it explains the how and why of lactic fermentation.
I feel it can help the beginner to avoid many simple mistakes by defining salt content, fermenting temperature, and so on..
