Adam4man
08-08-2011, 12:45 PM
For all of you fermenters out there, I was wondering if you would suggest using any fermenting starter or additive of some kind. Is it necessary to use one of these starters?
I like to keep my recipes as simple as possible, and would prefer to simply use pink himalayan/celtic salt.
From the recipes I've read, it seems that if you don't use the starter it will simply take longer to ferment. I would think that the longer it ferments, the more of a risk there is for mold..
I've been on a huge kimchi kick lately, and want to try a sauerkraut recipe. any advice would be greatly appreciated!
I like to keep my recipes as simple as possible, and would prefer to simply use pink himalayan/celtic salt.
From the recipes I've read, it seems that if you don't use the starter it will simply take longer to ferment. I would think that the longer it ferments, the more of a risk there is for mold..
I've been on a huge kimchi kick lately, and want to try a sauerkraut recipe. any advice would be greatly appreciated!