I am slightly obsessed with fermenting foods. I love experimenting and trying out new fermentation methods from the book Wild Fermentation but at the same time I still have the nagging feeling of “is this safe?” in the back of my mind. This summer I plan to share some of my fermentation experiments – I still have not been able to get Ginger Beer down – but I wanted to share some must have fermented condiments recipes that I keep stocked in my fridge.
|Fermented hot chili sauce recipe|
|Curtido (Salvadorian Fermented Cabbage)|
|Old-School Fermented Dill-Pickle Relish|
|Homemade Lacto-Fermented Mayonnaise|