Hi All,
Was given The Noma Guide to Fermentation / have played around with fermentation on-off again for years but since I moved up to a more appropriate area (PNW) was wondering if there are certain directions that may be more easiliy approachable / user friendly. Not interested in beer/wine more along the cooking/food lines ...
Likely to start with Vinegars as that is something I enjoy / use quite a bit of ...
Any thoughts would be appreciated.
Regards,
BMB
Was given The Noma Guide to Fermentation / have played around with fermentation on-off again for years but since I moved up to a more appropriate area (PNW) was wondering if there are certain directions that may be more easiliy approachable / user friendly. Not interested in beer/wine more along the cooking/food lines ...
Likely to start with Vinegars as that is something I enjoy / use quite a bit of ...
Any thoughts would be appreciated.
Regards,
BMB