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Fermentation tools without overdoing it: five borrow-or-buy calls
Fermentation tools without overdoing it: five calls on what to buy, borrow or skip, from a probe thermometer to the gear a licensed kitchen adds.
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Features
Features
Why Halifax fermented seafood follows different rules than inland ferments
Fermented seafood in Halifax answers to CFIA's Safe Food for Canadians Regulations, a Nova Scotia processor licence, a provincial food permit and botulism controls that inland vegetable ferments rarely face.
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5 things Montreal fermenters learn from Quebec's preserving tradition
Fermentation supplies Montreal shops sit inside a Quebec preserving tradition that shapes what you buy, when you source and how you register.
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Small batch fermenting options: vary flavor, not process
Small batch fermenting options that teach you something: vary one kraut seasoning per jar, keep salt and vinegar as tested, and know which jars stay cold.
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Vegetable ferment ideas options: flavors and cautions
Vegetable ferment ideas options for seasoning kraut, dill pickles, and kimchi, with pepper cautions, refrigerator guidance, and allergen reminders.
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Kimchi as the third vegetable ferment: short, then refrigerated
Kimchi as a third vegetable ferment: the OSU Extension salt range and pH, a one to two day room temperature ferment, then cold storage, beside sauerkraut.