Starting out with sea salt and Cabbage in a fancy air type crock.
Used to have scum and lived but German food preservation is ringing my
bell. Next whatever is cheap or growing in my yard.
Bill 15 days and I wonder who will eat it except me and unwitting
Probiotic food, yum, yum, yum. Only food that is better for you after
you process it. You got the crock that has its own airtight lid, and has
the plunger to keep the veggies down? I'm green with envy.
There are three kinds of men: The ones that learn by reading. The few who
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