6 reviews for Fool-Proof Fermentation
Customer Images
1-6 of 6 reviews
Add a review
Fool-Proof Fermentation
Your review
* Review is required
Name
* Name is required
Email
* Email is required
Add photos or video to your review
Mike, your sauerkraut recipes are great. We love the Jalapeno Carrot recipe, but our favourite is the Red Cabbage with Carraway. Our initial fermenting batches are almost gone, so it’s time to start over with more of the same – it’s amazing how many ways you can incorporate them into various meals. We did have one disaster though. Bought some lovely fresh asparagus (we thought it might be similar to green beans), but it turns out that it’s not! I’d be interested to know if you have had success with asparagus? If not, I think I will just continue pickling them rather than fermenting.
I’m really pleased that Mike put together the fool proof fermentation and that I bought it. I’ve made kefir, kombucha, sauerkraut, and sourdough. I want to try kimchi, but I’m building up to it. ☺️
By enjoying these fermented foods as well as avoiding a lot of processed foods I’ve not had a cold or felt unwell in months… Give it a go! If you stick with it, you will feel better.
Love it! The information is easy to understand. The process is fairly simple, just need to pay attention to details. My gut thanks you! I feel great.
I started with cabbage, radishes, pickles. Its almost addicting, I have to eat something fermented every day. I cant wait to expand my horizons. Thanks for a great book
I have found the vegetable ferments too salty and would like to know how to address that. I just made sauerkraut so it’s not ready to try yet but it was easy when following your directions. I’m waiting to see how that turns out before I try kimchi – one step at a time. I’m not likely to make sourdough as I don’t eat many bread products. I love the fermented blueberries and just started some strawberries yesterday so I would love more content on fermented fruits. I feel like some of the videos could be shortened. For example watching you guys chop cabbage maybe could be reduced. I love all of the general information of how to get started with jars, lids, cleaning, etc. I hope this helps. Love your content!
I recommend this course and book. I used the basic principles to make sourdough, soda and fermented salsa verde. The recipes are great and universal to any customization the user wants.
I have to say, I love the format of the course. The casual conversation style was a big hit for me. Knowing that I could listen to it without having to take notes without having to feel like I should be doing it along with you because I have the recipes. Really love the format. Well done.