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Random Q&A
Question:
I prefer raw garlic, but Sally Fallon's recipes call for cooking garlic, onions, peppers, etc. first. What is your opinion was on fermenting raw vegetables versus cooked ones?
Answer:
I always use raw garlic and onions in my kimchi, and it ferments just fine. There are many ways to ferment any food, each method will simply yield different results. If your personal likes conflict with a recipe, deviate from the recipe. Try it your way, and taste something new!
Photo Gallery
These are images of ferments, classes, and other related subjects. Help expand the gallery by sending me digital images, especially of fermentation microorganisms, unrepresented ferments, and ferments in progress. Send them to sandorkraut@wildfermentation.com. Enjoy!
 "Fermentation Enthusiast Jay Cohen's kitchen counter: kimchi, sour pickles, and brined garlic.")
Fermentation Enthusiast Jay Cohen's kitchen counter: kimchi, sour pickles, and brined garlic.
 "A wide shot of mules and people in the field they are plowing.")
A wide shot of mules and people in the field they are plowing.
 "A nice close-up of By-the-Way and Spider plowing with the mules.")
A nice close-up of By-the-Way and Spider plowing with the mules.
 "Another shot of plowing with mules.")
Another shot of plowing with mules.
 "By-the-Way reining in the mules while Spider controls the plow.")
By-the-Way reining in the mules while Spider controls the plow.
 "Ruthie and Pearl pulling the plow.")
Ruthie and Pearl pulling the plow.
 "Mind-boggling array of homemade ferments at a workshop in Oakland, CA")
Mind-boggling array of homemade ferments at a workshop in Oakland, CA
 "Fermentation Workshop in Oakland, CA")
Fermentation Workshop in Oakland, CA