You are viewing a single comment's thread from:
RE: Book Review: The Art of Fermentation, Sandor Katz
The only thing we have fermented is kefir water and we just started that here in Panama. I'm interested in doing a few other things, but haven't given them a try yet. Looks like a book that has a lot of useful information! Thanks for the review!
Ooh, I bet you'll have great success with the warm climate in Panama--your ferments will probably go twice as fast! Are there any traditional Panamanian ferments? I must admit, I don't have very much knowledge of the country, but I'm always up to learn! Thanks for your comment!
I honestly don't know of any traditional ferments. It isn't something I've looked into. Yeah, I hear that everything goes a lot quicker here. We did Kombucha for a little while but we don't like the taste as much as kefir. We live in the highlands, so the warmest it gets most days is mid 70s.