The Expanded Guide to Anaerobic Fermentation
In the writing of the Quick Start Guide it was so challenging to trim it down to the information that would be
necessary for a new person to jump in and get a batch going, and to include a few recipes on only 7 short pages.
You can view the Quick Start Guide to Traditional Old World Pickling and Anaerobic Fermentation here if you have the equipment and vegetables and you want to get started right away.
There is a proverb: “Give a man a fish and he will eat for a day. Teach a man to fish and he will feed himself and his family, and teach others to fish and feed a world.” It is our goal in this section to empower you to work from the general principles of anaerobic fermentation, and to not keep you limited to recipes.
Imagine empowering someone who has fermented a few simple batches of vegetables to take almost any fermenting recipe from any blog and convert it to create real probiotic food, understanding not only how to do it, but also why it will work. Failures are rare with The Probiotic Jar, and failures are always valuable learning experiences about the application of these basic principles.
This Expanded Guide will build from the format of the Instructions sections of the Quick Start Guide. If you choose to read this section instead of the Quick Start Guide, all that information is included here. At the bottom of each section, there are "Back" and "Next" buttons, so that you can navigate easily through, or choose from the Menu any particular section that you wish to view.
Start by washing your Jar and accessories (not sterilized), with your hands scrubbed clean (no antibacterial soap). Additionally you might use a nail brush under your fingernails. Make sure all the kitchen tools involved are clean and dry before you begin. You don’t want to introduce unwanted microbes, chlorine, or fluoride if it can be avoided.
necessary for a new person to jump in and get a batch going, and to include a few recipes on only 7 short pages.
You can view the Quick Start Guide to Traditional Old World Pickling and Anaerobic Fermentation here if you have the equipment and vegetables and you want to get started right away.
There is a proverb: “Give a man a fish and he will eat for a day. Teach a man to fish and he will feed himself and his family, and teach others to fish and feed a world.” It is our goal in this section to empower you to work from the general principles of anaerobic fermentation, and to not keep you limited to recipes.
Imagine empowering someone who has fermented a few simple batches of vegetables to take almost any fermenting recipe from any blog and convert it to create real probiotic food, understanding not only how to do it, but also why it will work. Failures are rare with The Probiotic Jar, and failures are always valuable learning experiences about the application of these basic principles.
This Expanded Guide will build from the format of the Instructions sections of the Quick Start Guide. If you choose to read this section instead of the Quick Start Guide, all that information is included here. At the bottom of each section, there are "Back" and "Next" buttons, so that you can navigate easily through, or choose from the Menu any particular section that you wish to view.
Start by washing your Jar and accessories (not sterilized), with your hands scrubbed clean (no antibacterial soap). Additionally you might use a nail brush under your fingernails. Make sure all the kitchen tools involved are clean and dry before you begin. You don’t want to introduce unwanted microbes, chlorine, or fluoride if it can be avoided.
