POSTED ON October 1, 2009
Posted in Condiments, Gluten free
I was introduced to the excitement and delight of fermenting foods by Sandor Katz (mentioned here). After a five day workshop with him all I wanted to do was retreat to a country kitchen and experiment. He showed us how to make ferments from all over the world: miso, cheese, mead, dosa, injera and even [...] continue reading ->