This Friday and Saturday I'll be attending at Transatlantic Perspectives Conference at BU. Friday I'm taking a class about fermentation, which I'm really excited about. I grew up helping my Grannie make saurkraut in her basement but I'm excited about learning about yogurt, kimchi and beer.
The instructor wrote a book called Wild Fermentation and I'm going to get a copy of for taking his class. I have minimal experience with food preserving outside of my family experience. I have watched my Mum and Grannie make pickles, but participated minimally and I have not made pickles or jam or anything in a jar since I moved from Canada.
I have a starter in my fridge I use for bread, named Inga. I understand that Inga is made up of live bacteria and if I don't want her to die I need to feed her. Fermentation as far as I understand it is similar to Inga, but you are using the food that you are trying to preserve to feed the bacteria. Somehow through this process the food is preserved. Or maybe it's closer to marinated. I should have all the answers by Friday night.