![Traditional Cooking School by GNOWFGLINS show](https://d3dthqtvwic6y7.cloudfront.net/podcast-covers/000/049/831/small/know-your-food-with-wardee.png)
Summary: I've received many questions about fermenting via email so I'm devoting this week's podcast to answering them: how to get started with a quart jar or on a budget, how to tell when a ferment is ready to store, how to store when you don't have fridge space, gluten-free sourdough pointers, ginger-carrots are slimy, fermented foods and candida/parasites, and dairy-free fermentation options. Plus... the tip of the week! [by Wardee Harmon]