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PAULDODO's Photo PAULDODO Posts: 1,000
2/14/12 6:37 P

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read, watched and subscribed!

Thanks for this link, I'm going to do this!!

Paul x

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Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
ANTHEAMS's Photo ANTHEAMS Posts: 581
2/14/12 2:07 P

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Petalia this looks fascinating. I have never fermented vegetables, even cabbage, and am keen to have a go but I wonder if the results are very sour - or even ordinary sour! On the whole I don't l lke vinegary things but I think I'm coming round to it. Thank you.

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RMREEVESOLIS's Photo RMREEVESOLIS Posts: 967
2/14/12 1:39 P

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great link!!! thanks for sharing.

Co Team Leader of SP Team, Kombucha Kurious and Fond of Fermenting! Come check out the benefits of including "cultured" foods into your diet.

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=35223
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ndividual.asp?gid=35223


 current weight: 148.0 
 
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PETALIA's Photo PETALIA SparkPoints: (84,233)
Fitness Minutes: (126,254)
Posts: 1,323
2/14/12 1:08 P

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I love "The Whole Life Nutrition Kitchen" blog. Today's entry is about how to ferment vegetables: www.nourishingmeals.com/2012/02/how-
to
-make-lacto-fermented-vegetables.htmR>l?utm_source=feedburner&utm_medium=e
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trition+Kitchen%29

Our team has had a beet query recently. This site speaks about fermenting a mixture of beet-basil-dill-carrot-garlic. Wow!

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