if you used google to get here, i can see your search queries.
creepy, right?
but i don’t want to rant.
i’ll just say that one benefit to a total and complete end to all privacy is…
i can help total strangers with their fermentation issues!
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Q:
someone found my page by googling:
“can you ferment mint”
A:
yes!
fresh mint – whole sprigs of any herb, actually – do ferment. use the open-crock method and they can last all through the winter. find a plate or rock that fits well in your vessel to eliminate problems with floating.
prepared lacto-fermented mint condiments are also delicious. here’s a lacto-fermented mint chutney recipe.
dried mint is a good flavor in lacto-ferments, but i’ve found that adding dried herbs can make them spoil more quickly because they tend to leave floaty bits at the surface. not recommended. but it’s your call!
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Q:
someone found my page by googling:
“fermented lime juice”
A:
ferment juice the way you would other juices – as a wine. make sure to use or make an airlock to prevent making fermented lime vinegar – unless that’s your goal. if so, just squeeze limes into a jar and leave it out for a day (covered in cheesecloth or a tshirt to prevent bugs) in the summer heat! don’t use bottled lime juice; it has preservatives that prevent what you’re trying to encourage. i’ve never done this. i have used fresh lime juice as a brine in lacto-ferments a TON, and it’s incredible with indian lime pickle or hot pepper pickle.
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Q:
someone found my page by googling:
“lacto-fermented ravioli”
A:
what?
haha.
i guess you could ferment some flour for a few days and make a sourdough pasta. then you could fill it with lacto-fermented ingredients.
also, whoever googled “lacto-fermented ravioli” please be my friend.
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Q:
“lacto-fermented pancakes”
A:
definitely!
dosai are ground rice and lentils fermented for a day. the flavor is unique and really delicious.
if finely textured pancakes are more your thing, you can’t go wrong with crepes or american-style sourdough pancakes.
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Q:
“lactoferment tomatos sweet pepper botulism”
A:
if you’re worried about botulism, use sandy’s open-crock fermentation method. guides exist – like the master sandy katz‘s elegant write-up, and my quick version.
he outlines an “open-crock” method of fermentation that eliminates the problem of anarobic bacteria (the kind that live in closed containers – ie. botulism). basically, that means you can’t get botulism with the open-crock method. and it’s easy!
as for tomatoes and peppers, i think any jarred food from minced garlic to pre-packaged tomato sauce is at risk for botulism. but think of how often you eat jarred food without a problem!
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Q:
“why lime juice pickle fermented”
A:
because it tastes delicious, it’s good for you, and it preserves.
why NOT lime juice pickle fermented?
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Q:
“is lime juice good for a slow fermentation”
A:
the refrigerator – or a root cellar – is your best bet for a slow fermentation.
but yes, in my experience lime-juice fermented lime pickles are very slow to ferment. my year-old pickles are intoxicating.
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Q:
“if ferment is too close to top”
A:
eat a few bites off the top!
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Q:
“nasty fermented german potatoes”
A:
it’s only appropriate that someone would find me by googling this. believe it or not, i have a recipe for fermented potatoes. i have never tried it, so if you do, please comment and let me know.
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got a question i didn’t answer?
leave a comment, or try the trusty folks at the wild fermentation forum! (edit 2014: the wild fermentation fb group is surprisingly active and supportive these days.)
or just continue using google!
(there are alternative search engines out there that don’t track your search terms!)
, 
fried sig 