'Salt impacts lacto-ferments way beyond taste. Learn exactly how salt affects your fermenting vegetables and how you can use it to manipulate your ferment in warm climates. Answered by Sandor Katz. This video is part of the Masontops Fermentation Learning Center, featuring exclusive interview clips with Sandor Katz, the world’s leading fermentation revivalist and author of The Art of Fermentation and Wild Fermentation. *** SHOP FERMENTATION TOOLS: https://goo.gl/1tK8YZ *** *** MORE VIDEOS & INFO LIKE THIS: https://goo.gl/v0adJJ ***'
Tags: diy , vegetables , Workshop , off grid , healthy eating , gut health , homesteading , probiotics , salt , canning , mason jar , pickles , kimchi , lactic acid , fermentation , Pickling , sauerkraut , how to ferment , lacto fermentation , how to make sauerkraut , vegetable gardening , sandor katz , fermenting vegetables , preserving vegetables , masontops , sandorkraut , pickle pebble , pickle pipe , how much salt , Fermenting at home , fermenting with salt , pectins , fermenting in warm climates
See also:
comments