Making salami is a thing of beauty. The ability to utilize seasonings, bacteria, and time to create a product that is not only shelf stable but incredibly delicious (sometimes). Under normal circumstances I use commercially bought starter cultures. They are predictable and turn out a great product, but I sure do like to experiment. Today …
Mexican Salami – Fermented using Sauerkraut Juice Read More »
You know how much I love to experiment with food. In this series I’ll be experimenting with different ingredients to see if we can acidify (ferment) salami meat without the use of a commercially obtained starter culture. This is very exciting as there are many hobbyist who want to make salami but have a hard …
You will love how easy beet kvass is to make as all you need is 3 ingredients.Beets 1.5 – 2 pounds Sea Salt 1.5 Tablespoons (do not use salt with iodine)Non Chlorinated Water. (Enough to fill a gallon jar to the top) That’s it. Once you mix all the ingredients together let it ferment on …
