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fermented veggies

Posted 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 Farm
Sent: Tuesday, July 23, 2013 11:52 AM
To: <a title=HomesteadHeaven@welovegod.org href="mailto:HomesteadHeaven@welovegod.org">A Homestead Heaven
Subject: [HomeSteadHeaven] PLEASE Check in!!
 
How is everyone doing?  Let's hear an update from you. 

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