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
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.