Fermenting question

[Ruralhideaway]

Pizza smell sure sounds like a perfect solution. Might have to bulk source some of that!

 

[azygous]

Love the idea of adding oregano to the ferment! Gonna try it! I grew 24 square feet of the stuff this summer.

I ferment in my kitchen year round for a number of reasons - bears in summer would be extremely attracted to the food, it's too cold in winter outdoors, and rodents would also be drawn to it which would attract rattle snakes.

I keep two buckets going, starting a fresh one as I get down to one day of feed-out left. I found that a bucket ferments in just 24 hours using filtered water and a half cup of the previous bucket contents as a 'starter'.