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.comClick 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/