IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
Fall is here, cabbage is abundant once again. I thought I'd re-post the tutorial in case someone has an interest.
I had to search through several hard drives to find this, but here is a tutorial I wrote many years ago for the culinary students I work with. I still use the lesson as it is.
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 for the culinary students I work with. I still use the lesson as it is.
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..
