posted 10 years ago
Great question,
During this part of year (Thanksgiving) in my climate (Portland, OR) my food ferments very slowly. I think you always want to be thinking about where you are in its cycle. The size of the batch depends on how fast it ferments. I don't know where you live, but that is a huge factor. In the summer I make small batches, use them up and start over again. Many people will put the ferment in the fridge where it ferments very very slowly. I guess it depends on how fast your family eats it.
John S
PDX OR