fermented veggies
Quote from Forum Archives on July 23, 2013, 3:07 pmPosted by: cyberkat <cyberkat@...>
Who makes sauerkraut or lacto-fermented pickles? I am interested in “cultured” vegetables for their probiotic value. I have cucumbers, broccoli, collards, carrots, and garlic that I could use. I will soon have bell peppers. Is zucchini too soft to use?What process do you use and what are the important things to remember?From: <a title=amazinggraze@embarqmail.com href="mailto:amazinggraze@embarqmail.com">Amazing Graze FarmSent: Tuesday, July 23, 2013 11:52 AMTo: <a title=HomesteadHeaven@welovegod.org href="mailto:HomesteadHeaven@welovegod.org">A Homestead HeavenSubject: [HomeSteadHeaven] PLEASE Check in!!How is everyone doing? Let's hear an update from you.--Shortcuts:
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Posted by: cyberkat <cyberkat@...>
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