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The art of fermentation

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Madeline Peters

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The art of fermentation

by Madeline Peters » Fri Jun 07, 2013 6:19 pm

Okay, I am obsessed. I ordered and received The Perfect Pickler from http://www.perfectpickler.com/

Now I have two "experiments" going on in my kitchen with cabbage. Is there anyone on this forum an expert on this subject? I would love to take a course on the art of fermentation. BTW I think this is going to be the next big thing. I could imagine a restaurant specializing in all things fermented, from sodas to protein. Well..I think I could imagine it :lol: We are already fermenting our doughs. The extra days in the refrigerator helps to make the pizzas more digestible so maybe adding another fermented vegetable to the pie might be a good thing.

Anyway, I would love to connect with anyone currently doing this at home.
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Dan Thomas

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Re: The art of fermentation

by Dan Thomas » Sat Jun 08, 2013 2:33 am

It's not quite the next big thing, but a few locals are doing this to save the taste of summer. I do some myself, but I wouldn't consider myself an expert. I always have a jar of Kim Chee working at any particular time. Colleen affectionately calls it my "Jar of garlicky Trash" :lol:
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Carla G

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Re: The art of fermentation

by Carla G » Sat Jun 08, 2013 10:07 am

I agree Madeline. I too think fermentation I going to swing big in the coming year. Vlasic just spent PLENTY on their research and design for their new line of Farmers Market pickles. ( And I think they've done a great job with their presentation. The pickles are pretty good too.) I can see folks venturing into this culinary field easily. I'm thinking about doing some brining with my kiddos that love pickles. Good culinary training and a lesson in patience and planning ahead.
"She did not so much cook as assassinate food." - Storm Jameson
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Deb Hall

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Re: The art of fermentation

by Deb Hall » Mon Jun 10, 2013 5:00 pm

Madeline,

You may want to PM Ken B or Ryan Rogers- I think they both have played around with pickling things quite a bit. My experience with fermentation is largely limited to bread, and bourbon. :wink:
Deb

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