posted 6 years ago
Fermentation Station was a success. Fun was had by all, skills were learned, ferments were made. I ended up with 5 quarts of ferments (2 krauts, and 3 giardinieria's). The team at Cultured Heat was amazing, teaching everyone how to prep the food, covering the science/history of fermentation, and generally being awesome. We used Fermentology's Sauer System for the actual fermenting, and I couldn't be happier with the results (so far). I'll open some up next week and let everyone know how they tasted.
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