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Fermented foods can be a polarizing topic.  For quite some time, they literally left a bad taste in my mouth.  Have you ever experienced this yourself?  It wasn’t until I ventured into the world of crocks that I finally cracked the fermentation code.  No matter what side of the fermentation fence you sit on, today’s episode will provide a thorough guide to help you get started.  

Some highlights from the episode: 

• Different kinds of fermentation tools 
• Why food should stay below the brine 
• How to properly prep vegetables 
• Want to download the special bonus videos  I mentioned in the episode?  Head to https://www.homesteadcookingclass.com
• Click here for my blog post on fermentation crocks. 
• Follow this link to gain access to my Heritage Cooking Crash Course 
• For all of your homesteading equipment needs, head to Lehman’s Hardware https://www.lehmans.com/