So I've been wanting to get into fermentation lately, and it seems like sous vide fermentation may be one of the best ways to produce fermented foods in small batches. Of course this won't be a good strategy for pickling everything... sous vide cucumbers would most likely lose their texture, for example. But at the moment, I have a small batch of sauerkraut fermenting in the bag and I'm anxious to try out some other recipes. Unfortunately, there aren't a lot of guidelines available online about this process; sure, there's lots of stuff on fermentation, but precious little on SV fermentation in particular. I've found
this overview of how to make SV kimchi and
this podcast from the Nordic Food Lab about lactic fermentation in general (which mentions SV briefly).
This Nordic Food Lab post begins with the image of food fermenting in a SV bag, but doesn't address that topic in depth. I'd love to find out more about the dos and don'ts of SV fermentation, as well as some good basic recipes beyond fermented cabbage. Anyone else curious? Have you had good results with this technique? Anyone else interested in a proper course on this topic?
