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Making Sauerkraut Pt. 1

One of my favorite classes at this year’s Organic Growers School was on lacto-fermentation of vegetables.  In this process wild Lactobacillus bacteria (along with Leuconostoc and Pediococcus) ferments...

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Making Sauerkraut Pt. 2

Success!  The sauerkraut has been sitting and fermenting for the past week and seems to be at an ideal level of both sourness and  crunchiness.  I had been tasting it about every two days or so, and...

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The The Guru of Fermentation

The New York Times has a profile on Sandor Katz, an absolute prophet of the wonders of fermented food.  I am lucky to own one of Mr. Katz’s books (Wild Fermentation) and have used it to delve into my...

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