Comments on: How to Make Fermented Foods https://ohlardy.com/how-to-make-fermented-foods/ Learn. Nourish. Live. Thu, 13 Feb 2025 21:40:20 +0000 hourly 1 By: Barbara Lear https://ohlardy.com/how-to-make-fermented-foods/#comment-615492 Thu, 06 Apr 2017 20:17:45 +0000 https://ohlardy.com/?p=1855#comment-615492 please explain and give references for anaerobic vs aerobic fermentation and what you use when,

]]> By: What You Need to Know About Fermented Foods https://ohlardy.com/how-to-make-fermented-foods/#comment-614896 Thu, 16 Feb 2017 13:00:31 +0000 https://ohlardy.com/?p=1855#comment-614896 […] amazing.  They are carrots but taste like pickles.  No joke.  Check out this link on how to make fermented foods at home.  You will get the skinny there and be a pro in no […]

]]> By: Tamara Mannelly https://ohlardy.com/how-to-make-fermented-foods/#comment-600665 Wed, 27 Jul 2016 03:06:50 +0000 https://ohlardy.com/?p=1855#comment-600665 In reply to Traci.

Yes that would work fine. Lucky you having no chlorine in your water!!! 🙂

]]> By: Traci https://ohlardy.com/how-to-make-fermented-foods/#comment-600648 Mon, 25 Jul 2016 20:51:04 +0000 https://ohlardy.com/?p=1855#comment-600648 Why is filtered water important? Can’t I just use my country well water – with no fluoride or chlorine added

]]> By: Tamara Mannelly https://ohlardy.com/how-to-make-fermented-foods/#comment-564564 Thu, 16 Oct 2014 17:46:59 +0000 https://ohlardy.com/?p=1855#comment-564564 In reply to Iseult.

I use 1/2 teaspoon of culture starter so would assume a similar amount of probiotics would suffice. Food can ferment without a starter, so adding the bacteria is really just a helper or inoculant. You can experiment with the salt. I like 1-2 tsp of sea salt per quart jar of veggies. Some people use more. Experimenting is half the fun of fermentation!

]]> By: Tamara Mannelly https://ohlardy.com/how-to-make-fermented-foods/#comment-564563 Thu, 16 Oct 2014 17:45:39 +0000 https://ohlardy.com/?p=1855#comment-564563 In reply to Iseult.

Depending on what I am fermenting, I sometimes add sugar when using culture starter. Sugar gives the bacteria more ‘food’. Experiment and see!! Good luck!

]]> By: Iseult https://ohlardy.com/how-to-make-fermented-foods/#comment-564557 Thu, 16 Oct 2014 17:10:04 +0000 https://ohlardy.com/?p=1855#comment-564557 Also, I’m wondering is it necessary to add sugar or fruit when using probiotic capsules or culture starter? Any tips as to how much would be great. Thanks again.

]]> By: Iseult https://ohlardy.com/how-to-make-fermented-foods/#comment-564556 Thu, 16 Oct 2014 17:06:13 +0000 https://ohlardy.com/?p=1855#comment-564556 Very informative article – thank you! I love how much information there is on the internet for self-teaching the ancient art of cultured food! I wonder could you give some guidance as to what is a good balance of probiotic capsules and salt, if using both? I’m supposing two capsules per 2 quart jar would be sufficient? And I’m wondering what amount of salt will help to resist the bad bacteria, without slowing down proliferation of the healthy ones too much?

]]> By: Tamara Mannelly https://ohlardy.com/how-to-make-fermented-foods/#comment-560983 Thu, 18 Sep 2014 16:08:27 +0000 https://ohlardy.com/?p=1855#comment-560983 In reply to Aimee.

You could. They don’t give a tight seal and you may have more leakage, but it should be fine!!

]]> By: Aimee https://ohlardy.com/how-to-make-fermented-foods/#comment-560929 Thu, 18 Sep 2014 04:16:56 +0000 https://ohlardy.com/?p=1855#comment-560929 Hi! I love your blog! I have searched your blog and other sites and can’t seem to find an answer, which is why I am messaging you…can I use plastic mason jar lids when fermenting fruits and veggies?

]]>