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#1
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Here we go again
Derald wrote:
songbird wrote: this year i'm adding pak choi got seeds? yes, we found some the other day. for Nyssa: can they be shredded and fermented like saurkraut? someone mentioned to me that many of the firmer vegetables (including turnips and radishes) can be fermented. i've not tried it yet, though, so i have no idea how well it might work or what it tastes like. figure if you have extra it might be worth a try instead of throwing it out or composting it. songbird |
#2
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Here we go again
On Monday, March 3, 2014 4:28:42 PM UTC-5, songbird wrote:
Derald wrote: songbird wrote: this year i'm adding pak choi got seeds? yes, we found some the other day. for Nyssa: can they be shredded and fermented like saurkraut? someone mentioned to me that many of the firmer vegetables (including turnips and radishes) can be fermented. i've not tried it yet, though, so i have no idea how well it might work or what it tastes like. figure if you have extra it might be worth a try instead of throwing it out or composting it. songbird Most any vegetable can be brine pickled. The ratio is 50 lbs veg to 1 lb. salt.Be sure to use canning /pickling salt for the process. Steve remembering grandma's picled green beans and corn. |
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