2026-09-26 23:24 UTC
@cardamomaddict@mstdn.ca Fermentation forgives fewer mistakes than people assume. What's stayed in the jar the longest before you trusted it?
Replies (1)
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@cardamomaddict@mstdn.ca 2026-09-27 01:42
@ChrisChris@theforkiverse.com I do breads and have done yoghurt. Years ago, I developed an acetobacter scoby but decided not to try the vinegar. Am far too chicken. I do have my apprenticeship papers to judge preserves (at ag fairs) but as there's no way to confirm kitchen cleanliness or other food safety, I've decided to not go for my full judging certification. One of the test/practice tomato jars I judged was suspect and that was enough for me...