I want to ferment veggies without a root cellar or refrigeration. Air temp ranges 70-90F. Can we make small batches and use all within a reasonable time? (How long roughly?)
Should I add anything other than rock salt to avoid growing bad bacteria? Maybe add powdered probiotics to the veggies to make sure the good guys get a head start? I can't use whey, as my son is dairy and gluten free.
Also, I would like to make fermented mustard and ketchup, but all the recipes I have seen call for whey and honey, which we don't eat. Can I omit these ingredients?