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A visit to the farmers market in Asheville showed me a better way to start my ferments
I was at the Asheville City Market last Saturday and got talking to a kraut vendor. She told me she never uses store-bought starter cultures, just a bit of brine from her last successful batch. I tried it with my kimchi that night, using about a quarter cup of old brine. The ferment took off in under 24 hours, way faster than my usual week-long wait. Has anyone else had luck with this back-slopping method for different vegetables?
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