tag:blogger.com,1999:blog-4992629493643960858.post107094272513253144..comments2023-10-08T09:10:29.043-05:00Comments on Sparkling Squirrel Year: Pickled DaikonSparkling Squirrelhttp://www.blogger.com/profile/10899640164757220074noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4992629493643960858.post-54560208384758467942014-03-24T10:29:42.141-05:002014-03-24T10:29:42.141-05:00I have both fermentation books by new fermentation...I have both fermentation books by new fermentation guru Sandor Ellix Katz, Wild Fermentation and The Art of Fermentation. The latter is more comprehensive, but the former actually has easier-to-follow recipes (because, for instance, in the kimchi recipe in art of fermentation, there is no ingredient list and every step includes about a page of variations on the instructions and why you might want to do it differently. Wild Fermentation contains a recipe.) Katz is quick to point out that pickling is not fermenting, usually (one pickles to stop microbial growth, in fermentation, one is encouraging it).Sparkling Squirrelhttps://www.blogger.com/profile/10899640164757220074noreply@blogger.comtag:blogger.com,1999:blog-4992629493643960858.post-77861489185908166852014-03-20T17:51:06.441-05:002014-03-20T17:51:06.441-05:00I'm guessing that this partially answers my qu...I'm guessing that this partially answers my question, but I'd love to hear more!<br />MollyAnonymousnoreply@blogger.com