Water is a subject that is near and dear to my heart for the following reasons: 1. I live close to downtown in an urban centre, and my city water source involves treatment with chloramine.
There are some basic rules that should be followed no matter what you ferment. People who ignore these basic principals risk turning their ferments into something that looks more like a high school science project than something you’d want to eat.
There are a number of topics that seem to constantly be debated in the fermenting world. They always pique my curiousity, but I seldom have the time to delve into a full exploration of them.