good books about fermenting are the best selling classics to-be are Wild Fermentation and Nourishing Traditions. While I have been wildly successful with whey, cream cheese, creme fraiche, Kombucha brewing and even making kimchi, all of which are surprisingly easy, particularly for kombucha as long as everything is sterilized down to the sugar (buy maintstream white sugar and regular tea as organisms on unsanitized Rapadura or tea will hurt your culture and foul your brew). Trying to make jelly, mustard, ketchup has been disappointing.
One note of warning: My ringworm increased over ...
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