Lacto-Fermentation Through the Seasons: The Art of Old Fashioned Salt Brine Pickling

Questions on Lacto-Fermentation Through the Seasons: The Art of Old Fashioned Salt Brine Pickling

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• From dusklvr at 11/9/12 8:25 AM
  • Do the recipes include white vinegar or sugar?
  • The recipes call for a salt brine, no vinegar or sugar.
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• From jay at 12/21/11 1:06 AM
  • in reference to the first question about fermenting yams, would parsnips fall into that "starchy" category? and if so, then would another method besides salt brining be necessary? thank you
  • Parsnips would be treated similarly to other starchy root vegetables, and a brine is one way to preserve them.
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• From Deborah at 3/29/11 6:10 AM
  • Does the book provide instructions for using canning jars to ferment or does it require the special fermentation lids? I want a simple process to do a variety of vegetables and would like to know this before purchasing the book. does the book include instructions for using the fermentation starter you offer? thank you
  • The recipes in this book make use of standard canning jars. Fermenting crocks can also be used.
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• From Mimi Shawe at 2/15/11 1:35 AM
  • Has anyone tried to ferment yams? Does this book have information about how to ferment yams or sweet potatoes?
    
    Thanks
  • Yams are pretty high in starch so they would likely need to be fermented in a manner similar to manioc or cassava are fermented. We do have a Tape Starter on our site (http://www.culturesforhealth.com/tape-tapai-starter.html) which would likely work (it's meant for rice and starchy vegetables like cassava).
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