The gift of fermentation….Skipping those processed items with “best by” dates in favor of the world’s greatest expiration date detectors: eyes, nose, hands and tongue.
When fermenting foods at home, you want to process fresh, quality ingredients and provide the proper environment for your brews in terms of time and temperature.
Follow recipes but trust your instincts.
You would never eat sauerkraut that looked slimy, feels excessively soft, dis-colored or smells like rotten mold or has an off-flavor.
In Korea they have a saying “sseokhinda” (to be spoiled) but “sakhinda” (to be fermented).
The expression is based on the concept of an in-depth understanding on fermentation.
Have no fear – you will KNOW if the gift of fermentation is ready to be given back to mother- nature – via compost.
Love and bacteria, Xo, Lynnie