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PETALIA's Photo PETALIA SparkPoints: (151,010)
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9/11/12 8:01 P

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Jiminy, the fruit and vegetable fermentation book is astounding! My head reels. I read/skimmed bits and pieces and learned something about how things work. I searched for 'natto,' especially under bacterial fermentation, hoping to discover why my tries went so awfully wrong or perhaps what I need to do for future attempts. Alas. I had to return to the title of the book to see why my search was fruitless. Nonetheless, what a resource. Thank you.

Oh, hi PLANTAGO. I enjoyed reading your beet/beetroot recipe. I like that the main ingredient, beets, aren't the most important thing, that the liquid is, and then the beets are shredded into a soup. Cooking can be fascinating.

PAULDODO's Photo PAULDODO Posts: 1,003
9/11/12 7:58 P

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More foodstuffs for me to ferment- or at least aspire to fermenting!

Ah, you finally found the forum, Plantago!

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

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PLANTAGO's Photo PLANTAGO SparkPoints: (0)
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9/11/12 3:00 P

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Interesting website. I am going to pickle some green beens-it is done by brining them in salty water with some added herbs-similar proces to pickling cucumbers.

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BILBY4's Photo BILBY4 SparkPoints: (53,832)
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9/11/12 10:22 A

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Welcome. Hope you can tell us more about pickles. I just found a very general (though wide-randing) resource on fermented fruit and vegetables, which I want to post somwhere before I lose it. This is it:
www.fao.org/docrep/x0560e/x0560e00.h
tm
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PLANTAGO's Photo PLANTAGO SparkPoints: (0)
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9/11/12 9:09 A

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Oooops, so the welcome thread is here. I'm new in this team but not new in the topic of sour foods. I made different kinds of homemade cheeses, fermented milks and vegetables. Back home in Poland every late summer and early fall our kitchen turned into food preserving facility. I wish I brought with me my clay jars for making pickles and sauerkraut!!

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