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    How to and benefits of fermenting


      HOMEMADE PICKLED DAIKON Before you start: you might like to make your own whey. Why whey? It really makes the best fermented veggies. Trust me.  It’s simple, too. Just make my hom

    • Anastasia Aixi

      DIY sauerkraut: 1 medium organic cabbage, cored and shredded 1 tbls caraway seeds 1 tbls sea salt 4 tbls whey (if you don’t have whey, use an extra tbls of salt instead) Mix all ingredients in a sturdy bowl and pound with a wooden pounder or a meat hammer or just squeeze with your hands (this is actually very soothing and meditative) for about 10 minutes to release juices. This takes a little work and some patience. Spoon into a mason jar and using the pounder or meat hammer press down until juices come to the top of the cabbage and cover it. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

    • Lianne Edmundson

      Homemade Pickled Daikon - I Quit Sugar

    • Leonie Dunnett

      How to ferment vegies + some recipes

    • Angela Constanti

      How to ferment food -Sarah Wilson

    • David McBride

      Fermenting Veggies with Whey

    • Anne Vics

      Fermenting veggies. Yum!

    • Kerry Lewandowski

      Homemade Pickled Daikon

    • Cindy Jenkins

      Fermented food recipes

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