Fermentation Class Follow-Up
Thank you so much for joining us for the cheese making class. It is certainly a fun class, but as you saw there is a lot of information. I will say that traditional pickles and other fermented goods at home is quite possible, but not fool proof. There will be good batches and some not-so-good batches. Just like anything, the more you do it the better you will get. Failure is just a chance to learn.
You will find recipes (just click the names to download) for everything we covered in class and even more. An extended version of the kimchi recipe will be added soon. If you have any questions about the recipes or about anything really, please email me and I will get back to you: email@example.com.