But I realized that I wanted to do this, exactly after the book: in it, Rene Redzepi describes a huge number of fermentation techniques. This process is very complex and in fact it is too early to talk about the quality of specific results: I am still studying it, because I am incredibly interested. The fermentation process must take place without the influence of oxygen, in a jar or vacuum. The smallest details matter, even a change in room temperature by a few degrees.
There are constant failures: the taste is often unpredictable and not always pleasant, any unnecessary bacteria (like imperfectly prepared jars) can ruin the whole process. But I do not lose interest, on the contrary: I am even more excited.
my hobby my passion
Oct 07, 2021
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