Guest guest Posted December 6, 2001 Report Share Posted December 6, 2001 We have been starting to eat fermented vegetables every day. I know that we are not supposed very much. Why is that? I have young children who are also interested in the answer. Thanks. Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2004 Report Share Posted October 28, 2004 Well, primarily I was talking about kraut & kimchi, but I have also fermented salsa (recipe in NT), garlic, green beans, cucumbers (much better than vinegar pickles) and I am going to try okra this week. I just follow the same procedure as kraut or kimchi and experiment with different herbal seasonings. > > I put garlic & onions in most of my fermented vegetables. It > > certainly doesn't slow down the fermentation any, so I assume that > > all of the beneficial properties are going strong. > > > > How do you make your fermented vegetables ? > I see lots of people talking about kraut and kimchi but not " fermented > vegetables " . > > regards, Bruce Quote Link to comment Share on other sites More sharing options...
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