2024-01-20 20:14 UTC
@Pollinators@epicure.social oh - that`s interesting: "We periodically stirred the white Kahm mold into the fermentation as recommended." so far I tried to remove it when it appeared. Do you have any reference for this to read in more detail?
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@Pollinators@epicure.social 2026-01-31 00:11
@old_school@metalhead.club The Sandor Katz Art of Fermentation book is our main resource. A Kahm dot on a brine fermentation is easier to remove cleanly with a chopstick. A Kahm dot in a paste fermentation usually clings to some of the ferment. Stirring it back in saves all of the fermented treasure. Our salt ratio for pastes is two percent by weight. #fermentation