Category Archives: 52 Weeks of Bad A** Bacteria

The Importance of Fermentation: An Interview with Sandor Katz

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52 Weeks of Bad A** Bacteria – Week 32 – Lactofermented Garlic

When I started out on this lactofermentation journey this year, the very first ferment that I made was fermented garlic. It was so easy to do and the results were amazingly delicious. The cloves lost their heat and almost became buttery in texture. The flavors were strongly garlic, but they were more complex than just […]

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