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  #20  
Old 05-19-2017, 10:52 AM
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You made me drool... dang that looks gooooood!
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  #21  
Old 05-19-2017, 10:59 AM
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Make sure you save a jar for FREAK...
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Old 05-22-2017, 04:08 PM
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I bought the Mason Tops kit and have really enjoyed it. I weighed my cabbage and used 2% by weight salt. I have also made Kimchi and am just about to finish up the first half gallon I made, so I will be making more soon. One of me favorite things these days is Kimchi dogs. Just a hot dog with mustard and a generous helping of me homemade Kimchi. This recipe gave good results: http://modernhippiehw.com/2014/06/19...with-sriracha/. I did not include the Daikon simply because I didn't have any.
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Old 07-24-2017, 10:25 AM
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Hi Mr "T",

Just came across your great Kraut post. Have you tried Lacto on any other veggies?
I have an overabundance of wax and green beans this year. So far about 15#'s worth and still going strong. I had just read about Lacto beans so I packed several quart jars full, added some minced garlic to a few and minced garlic and dill in the others, then salt water mix. It's really quite amazing to watch the process and I can't stop opening the lids to smell them. Everyday they smell better and better. Tried one after two days of fermenting...Boy are they GOOD!!
Gonna do some in large glass display jars we have at home, then transfer to pint jars, put some in fridge and can the rest. From what I've read, there are more and better probiotics in Lacto-fermented foods then in yogurt. Really good for the digestion system. Anyhow, hope you're still into the fermenting, Paul
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