This is Emily Somple with another episode
of Spoiled to Perfection.
Let’s talk about backslopping!
Backslopping is the popular term for introducing
a starter into your new ferment.
In other words, backslopping happens when
you give the food you intend to ferment a
boost of beneficial microbes by adding a dose
from a previous batch of that same ferment.
For example.
Say you’re making kombucha.
Add a few tablespoons of kombucha from another
batch to get you started.
How about lactofermented pickles?
Take some brine from a previous batch and
add to your fresh brine and cucumbers.
Backslopping helps kick start your ferment!
For more info and videos about fermenting,
preserving, curing, drying and other food
alchemy visit us at spoiledtoperfection.com.
