Thanks for the cultured butter recipe. One question, is it absolutely necessary to use cream that is not ultra-pasteurized? It's very difficult to find, even here in New York. I religiously searched out non-ultra-pasteurized milk for my yogurts, but then read that's not necessary and that ultra-pasteurized would actually make thicker yogurt. I tried it and it worked.
The book sounds wonderful! So far my favorite ferment to make is Jun. But I also love making kombucha, water and milk kefirs, yogurts and cultured dairy of all kinds, and vegetable ferments. There is so much more to learn!
I would love a copy of the book (although I've requested my local library purchase it too!). It's hard to choose a favorite ferment, but at the moment I might have to go with preserved lemon (which is actually fermented, I learned only recently!).
Gabriel - Your number came up in the drawing for the book! Can you email me with your mailing information? (You can just respond to any of the emails you've gotten from me here.)
Thank you for sharing the intro, I would love to read the rest of the book! As a brewer I love beer fermentation, especially as I learn about spontaneously fermented sour beers and the variety of microbes that develop the unique flavors.
This book sounds so interesting! I have a new found appreciation for kombucha and it’s only a matter of time before I start attempting to make that as well. But for now I like trying all the different flavors and brands off the shelf. For now…
Cool sounding book—I really like her description of her very laid back approach to fermenting. Lines up with my feelings about food quite nicely.
Right out of the gate, I am encouraged to try the injera recipe with my sourdough. My last experience with injera was less than inspiring. Since I live remotely and have either the injera I make, or none, the motivation is there to make it happen.
I'd love a copy of the book. Apart from bread, and beer (and sometimes bread made with spent beer grains), I've been fermenting curtido (kind of an El Salvadoran sauerkraut), hot sauce and other produce that comes with our farm share. Pickled daikon radishes are fantastic.
Thanks for the recipes! I find I’m not overly fond of many commercial fermented foods, because they do not taste good to me. (I’m all for a little sour, or a little funky, but not to the point where those flavors hit you over the head and that’s all you taste.) So I like to make my own, because that way I can stop the process before it goes so far as to make something I won’t enjoy eating.
Curious, isn’t it, that fermentation came to the fore during the pandemic to bind our separated lives? Julia Skinner’s preface intimates why--we needed to heal our relationships with the biome that had suddenly turned on us, as well as bind our relationship to the social culture separated from us. This is very much in the spirit of Sandor Ellix Katz, whose foreward no doubt attests to Skinner’s contribution. I look forward to learning from Skinner and, through her work, expanding the communities, both social and microbiological, that feed me.
My favorite home ferments are kimchi and overnight oats. When I make overnight oats with buttermilk (my liquid of choice) I leave them out on the counter instead of refrigerating then enjoy in the morning. I'd love a copy of Julia's book!
Thanks for the cultured butter recipe. One question, is it absolutely necessary to use cream that is not ultra-pasteurized? It's very difficult to find, even here in New York. I religiously searched out non-ultra-pasteurized milk for my yogurts, but then read that's not necessary and that ultra-pasteurized would actually make thicker yogurt. I tried it and it worked.
Nora - Not sure, but can you ask the question on the recipe post itself? I've asked Julia to weigh in if she can. If not, I'll ask her!
Hi Nora, I think you can use ultra-pasteurized cream if absolutely needed. I've had issues with it whipping properly before, but worth a try!
I’d love a copy of the book! I really enjoy making a day out of making kimchi with my friends.
Would love a copy of this book. It could keep company with my Sandor Katz volumes. My favorite food to ferment ? dill pickles
I'd love the book! I started making a fermented hot sauce during the pandemic.
The book sounds wonderful! So far my favorite ferment to make is Jun. But I also love making kombucha, water and milk kefirs, yogurts and cultured dairy of all kinds, and vegetable ferments. There is so much more to learn!
I would love a copy of the book (although I've requested my local library purchase it too!). It's hard to choose a favorite ferment, but at the moment I might have to go with preserved lemon (which is actually fermented, I learned only recently!).
Gabriel - Your number came up in the drawing for the book! Can you email me with your mailing information? (You can just respond to any of the emails you've gotten from me here.)
The book sounds really interesting. I made some fermented cherries last year that were a lot of fun.
I'd love a copy of the book! My favorite ferment is kombucha, but lightly lacto-fermented summer blueberries are awesome.
Thank you for sharing the intro, I would love to read the rest of the book! As a brewer I love beer fermentation, especially as I learn about spontaneously fermented sour beers and the variety of microbes that develop the unique flavors.
This book sounds so interesting! I have a new found appreciation for kombucha and it’s only a matter of time before I start attempting to make that as well. But for now I like trying all the different flavors and brands off the shelf. For now…
Cool sounding book—I really like her description of her very laid back approach to fermenting. Lines up with my feelings about food quite nicely.
Right out of the gate, I am encouraged to try the injera recipe with my sourdough. My last experience with injera was less than inspiring. Since I live remotely and have either the injera I make, or none, the motivation is there to make it happen.
I'd love a copy of the book. Apart from bread, and beer (and sometimes bread made with spent beer grains), I've been fermenting curtido (kind of an El Salvadoran sauerkraut), hot sauce and other produce that comes with our farm share. Pickled daikon radishes are fantastic.
Our Fermented Lives sounds wonderful! This isn't a favorite as much as an aspiration--I'd love to learn more about fermented sorghum traditions.
Thanks for the recipes! I find I’m not overly fond of many commercial fermented foods, because they do not taste good to me. (I’m all for a little sour, or a little funky, but not to the point where those flavors hit you over the head and that’s all you taste.) So I like to make my own, because that way I can stop the process before it goes so far as to make something I won’t enjoy eating.
Curious, isn’t it, that fermentation came to the fore during the pandemic to bind our separated lives? Julia Skinner’s preface intimates why--we needed to heal our relationships with the biome that had suddenly turned on us, as well as bind our relationship to the social culture separated from us. This is very much in the spirit of Sandor Ellix Katz, whose foreward no doubt attests to Skinner’s contribution. I look forward to learning from Skinner and, through her work, expanding the communities, both social and microbiological, that feed me.
My favorite home ferments are kimchi and overnight oats. When I make overnight oats with buttermilk (my liquid of choice) I leave them out on the counter instead of refrigerating then enjoy in the morning. I'd love a copy of Julia's book!