For Wardeh: How does your book differ or improve upon the two books on fermentation by Sandor Katz now out, including Wild Fermentation, and the new one that is getting so much press? Do you have any added folklore about Kefir cultures? And how do you stand on the issue of whether or not to use salt when fermenting cabbage into sauerkraut? I love fermenting, and would love your book! THANKS!
I know very little about fermenting foods. I'm doing good to know that sauerkraut is one of them as is the Korean version that's called "Kim Chee." Not sure I spelled that right. My question is: are these two forms of fermented cabbage really basically the same thing? I do know that Kim Chee is often MUCH HOTTER!!
Oh, and welcome to Permies!!
I babble at www.bettyamontgomery.blogspot.com,
more at www.arurualpointofview.blogspot.com
No, I don't have any added folklore about kefir. The folklore I've learned has been from Sandor's first book.
Betty, sauerkraut and kimchee differ in ingredients and technique in some regions. yes, Kimchee is hotter and traditionally includes fish sauce. Both are delicious. You might could say that kraut is more plain and kimchee is dressed-up.
--Wardeh ('Wardee') Harmon
GNOWFGLINS -- Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Author of "The Complete Idiot's Guide to Fermenting Foods"
Wardeh: do you think it might be feasible to substitute certain traditional salts (like the completely-burned ashes from certain plants) for sodium chloride when fermenting foods? Are there any obvious disadvantages you can think of?