Fermenting in S. India? (70-90F)

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Fermenting in S. India? (70-90F)

Postby hennaLisa on Mon Jan 23, 2017 10:45 am

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?
hennaLisa
 
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