Hej! Glad to have you here. Let's ferment together!
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Principle #1 of fermentation: Do your homework. Do it.
Fermentation isn't rocket science, but you need to grasp a few basics before the veggies go into the jar so you're producing for consumption and not for the compost.
The biochemical understanding for amateurs you gain by reading the articles will also help you against the fear of bacteria and edible molds. Because suddenly you no longer have to avoid them, but they will even become your friends.
Find the answers to your first questions here: What is fermentation?
Fermentation is preservation
So look around, what is growing in your area and put exactly that into the jar. My recipes are classified by seasonality, which makes it easier to find.
I come from a family in which preparing food and sharing meals together had a high priority. It was always possible for us to put pleasure and good taste in the foreground and to dine with love. Fermentation.love carries on this love for excellent and aromatic food, just as I carry on the daily cooking with fresh products in my family. I love my ferments, and most of all I love to ferment and eat with my family or friends.
The recipes on these pages are categorized in multiple ways to make it easier for you to find them and organize yourself. I have also marked each tutorial as beginner or advanced. Then you can get started based on your experience level and no frustration stands a chance!
My son has also helped me name children's ferments. He started doing that at age 2, so his recommendations are applicable to almost all ages. He does like to eat spicy, though - if that's different for your kid, just use less chili than the recipe calls for.
You can also get inspiration by the time of year and browse the seasons that I have linked. Or you can find ideas in my little flavor cloud.
Have fun with with my wild, living creatures... uh, cultures 😆