I love my fermented foods and when I started making my own I took to it with gusto. I had very few success stories though. I always ended up with mold, white slime, odd odors, and some rather distasteful ferments. I couldn’t figure out what I was doing wrong. I followed all of the instructions outlined in Nourishing Traditions (my real foods bible) but something was just not working.
Then I discovered the Pickl-It. It did not take long for me to understand why mason jars were the culprit behind my fermenting failures.
I am in NO WAY associated with Pickl-It. They have never given me a free product. (But if they did I would not be mad about it! Hint hint!) Heck, they haven’t ever given me a discount. I paid for all my jars. I paid for shipping on all my jars. They don’t even know who I am. But that is ok. The important thing is that I know who they are and in this edition of Sunday Surf, I want to share three brilliant posts from KerryAnn at Cooking Traditional Foods that hopefully will help anyone out there trying to create the perfect lacto fermented food but falling short. In addition, I am sharing some other cultured/fermented food resources.
Controversy: Pickl-It vs Mason Jars – this is an exhaustive post from KerryAnn which outlines the science of lactic acid bacteria and why it is so important to have an airtight environment. Mason Jars just don’t cut it despite being the go-to container for fermenting and storage of ferments.
Probiotics and the Lowly Mason Jar – This is a follow up post after KerryAnn received quite a bit of backlash from the previous post. Seems folks are pretty darn attached to their mason jars. This is a must read for anyone who is committed to fermenting in a mason jar. You will learn what is really happening (or not happening) in there.
Pickl-It Q&A Video and Transcripts – Confused about HOW to use a Pickl-It or which size you should use? KerryAnn clears this mystery up. Wondering WHY you need to ferment longer than you thought? You can learn about that too.
Here is a guest post I wrote about fermented foods and their beneficial properties:
Real Foods Diet – Fermented Foods
Here are two of my recipes:
Citrus Beets with Ginger
Need help with recipes or need support getting started?
Nourished Kitchen a fabulous online class called Get Cultured – Learn How To Ferment Anything. I actually took this class. It was amazing. There is nothing I won’t ferment now!
There is a great series over at Delicious Obsessions. 52 Weeks of Bad A** Bacteria is a whirlwind of fermenting fun. Check it out!
Cultures For Health has over 300 products to support a Real Food lifestyle. They offer every type of starter culture imaginable, cheese making supplies, fermentation supplies, sprouting supplies, baking supplies, ready to eat foods, kitchen appliances, books, and some amazing classes and courses.