tag:blogger.com,1999:blog-23501172.post6613324559913753238..comments2023-10-16T06:10:25.098-07:00Comments on food-a-file: ferment, chapter twoTiffaniehttp://www.blogger.com/profile/07373839243476150994noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-23501172.post-80512237103433334862007-03-08T10:46:00.000-08:002007-03-08T10:46:00.000-08:00hi, jamie ~ no, i've not tried the pineapple vineg...hi, jamie ~ no, i've not tried the pineapple vinegar. it sounds delicious! <BR/>i have, however, been taught not to fear surface mold. i am curious to hear whether it turns black or not!! how intriguing! i want you to keep it, so i can hear about it! :-D <BR/>surface mold = scrape-off-able, not scary. <BR/>i'd love to hear how it turns out! have you visited Sandor Katz's website, "wild fermentation"? <BR/>he is my guru on fermentation. if you are not satisfied with your results, i bet he would have a satisfactory explanation, solution, or thing to try next time. :)<BR/><BR/>thanks for your post! <BR/>~tifTiffaniehttps://www.blogger.com/profile/07373839243476150994noreply@blogger.com