Yes, so I just chopped up a purple cabbage and stuffed it into a jar and added a pinch of sea salt every few laters so the jar would be full of the cabbage's own water. It always turns my fingers puprle/blue. So this, I was told, is a wild fermentation. I didn't realize how most things in the grocery store do not have live bacteria in them, like pickles, saurkraut, kim chi. I know to pay attention to the ingredients... but I also know that making things myself is rewarding & fun... and I know what has been put in there. Something new I am trying is fermenting a mango (The Ataulfo Kind) in water and sugar. I am also doing that type of fermentation with pineapple and its skin, core & even a little bit of the greens on top; And same thing, in a jar with water and sugar. Do you have any suggestions? What is your favorite thing to ferment?
Yes, so I just chopped up a purple cabbage and stuffed it into a jar and added a pinch of sea salt every few laters so the jar would be full of the cabbage's own water. It always turns my fingers puprle/blue. So this, I was told, is a wild fermentation. I didn't realize how most things in the grocery store do not have live bacteria in them, like pickles, saurkraut, kim chi. I know to pay attention to the ingredients... but I also know that making things myself is rewarding & fun... and I know what has been put in there. Something new I am trying is fermenting a mango (The Ataulfo Kind) in water and sugar. I am also doing that type of fermentation with pineapple and its skin, core & even a little bit of the greens on top; And same thing, in a jar with water and sugar. Do you have any suggestions? What is your favorite thing to ferment?