Hello Mastery Challenge participants. From all the posts on the Food in Jars Community Group and the #fijchallenge hashtag on Instagram, lots of you are excitedly participating in this month’s challenge topic. I’ve seen so many batches of sauerkraut, kimchi, sourdough, ginger bug, kombucha, and more.
Remember that you don’t have to share your post on social media to participate in the challenge. The option to share on a blog, on Instagram, or in our FB community group is simply there as a way to help you connect with other challenge participants and build your virtual and real life food preservation communities.
If you prefer to work alone, that’s okay too. Just use the form below to submit your project and skip the field that asks for a link.
The deadline for submission is February 25, but if you’re already done, feel free to submit them now. I do ask that you only submit the form once, so that I can get an accurate count of the number of people participating this month. If you don’t see the form below, click this link to find it.
I’ve always wondered if cheese is considered a ferment, considering that there’s enzymatic action that changes the texture of the original milk, and it helps preserve the transformed milk way longer than the milk would have been fresh in its original state.
Can’t wait for March