@alex_lord - any easy recipes (or website referals that you can recommend) for fermenting seaweed ? I'm very curious what's the best way to do that Thank you, Petra
@petra_steenhoek - Hi Petra. I don't know yet! I'll be getting schooled at the Fermentation Fair in Portland, ME next week though. I'll be happy to send you some of the resources that I gather during the event. Thanks for making the connection and reaching out!
@petra_steenhoek - @alex_lord I'd also love to hear what recipes you come up with! I just learned today from aspiring kelp processor and farmer @evie_witten who used to run a commercial brinery and has been playing around with fermentation, that it's worked best for her when she's added a maximum of 50% kelp to a mix of vegetables when fermenting. In particular, high-glucose vegetables such as carrots, seem to be key to giving the culture enough easy sugars to break down and kick off a healthy fermentation process.
@petra_steenhoek - I ended up being unable to attend the Fermentation Fair. Sorry that I was able to get some good resources for you all. Hopefully they'll do it again next year!
@alex_lord -Yeah! Can't wait, should be an exciting week with NACE and all of Seaweed events.
@alex_lord - any easy recipes (or website referals that you can recommend) for fermenting seaweed ? I'm very curious what's the best way to do that
Thank you, Petra
@petra_steenhoek - Hi Petra. I don't know yet! I'll be getting schooled at the Fermentation Fair in Portland, ME next week though. I'll be happy to send you some of the resources that I gather during the event. Thanks for making the connection and reaching out!
@alex_lord - that would be awesome; thanks so much:-)
@petra_steenhoek - @alex_lord I'd also love to hear what recipes you come up with! I just learned today from aspiring kelp processor and farmer @evie_witten who used to run a commercial brinery and has been playing around with fermentation, that it's worked best for her when she's added a maximum of 50% kelp to a mix of vegetables when fermenting. In particular, high-glucose vegetables such as carrots, seem to be key to giving the culture enough easy sugars to break down and kick off a healthy fermentation process.
@petra_steenhoek - I ended up being unable to attend the Fermentation Fair. Sorry that I was able to get some good resources for you all. Hopefully they'll do it again next year!
@petra_steenhoek - Hi Petra. I don't know yet! I'll be getting schooled at the Fermentation Fair in Portland, ME next week though. I'll be happy to send you some of the resources that I gather during the event. Thanks for making the connection and reaching out!
@alex_lord - that would be awesome; thanks so much:-)
@petra_steenhoek - @alex_lord I'd also love to hear what recipes you come up with! I just learned today from aspiring kelp processor and farmer @evie_witten who used to run a commercial brinery and has been playing around with fermentation, that it's worked best for her when she's added a maximum of 50% kelp to a mix of vegetables when fermenting. In particular, high-glucose vegetables such as carrots, seem to be key to giving the culture enough easy sugars to break down and kick off a healthy fermentation process.
@alex_lord -Large GreenWave contingent will be at NACE. Maybe see you there!
@jwhis - love to hear it! I'll do my best to introduce myself.
@jwhis - love to hear it! I'll do my best to introduce myself.
@petra_steenhoek - I ended up being unable to attend the Fermentation Fair. Sorry that I was able to get some good resources for you all. Hopefully they'll do it again next year!