Well since that initial post i have made many delicious batches of white kimchi and am consistently happy with my kombucha.
My new NOMA fermentation book kicked me into fermenting veggies, vs pickling them. I’m following their fermenting plums “template” recipe for technique and method.
Started simple, a batch of fermented carrots with my sister in CA (with peppercorns and a smashed garlic clove) which she reported has little bubbles and seems happy enough so far
I started fermenting some radishes and green beans in nyc this past weekend, also following thr NOMA template recipe. I added dry dill and black peppercorns to the radishes after the photo, and some fennel seeds to one jar of the green beans and a mix of black peppercorns and some un ground trader joes everything seasoning in the other.
I think it will take a while since my nyc apt is chilly (prob high 50s when I’m out of town and all heat is off)
I was really excited to try making my own vinegar until i really read the recipe closely and realized I’m shy basically all of the needed equipment and have to order the special yeast on amazon.
I need to keep reading more of the vinegar part this weekend to see if there are other easier “beginner” type recipes, the book is too heavy to travel with