tag:blogger.com,1999:blog-7259440915388487276.post1101821959460467064..comments2024-03-14T16:08:56.743+13:00Comments on Craving Fresh: A first taste of sauerkrautEmmahttp://www.blogger.com/profile/10894865592266996002noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7259440915388487276.post-12079915326113000872012-07-11T19:32:46.378+12:002012-07-11T19:32:46.378+12:00"The plan from here is to use some of the tut..."The plan from here is to use some of the tutorials I've linked below to learn how to ferment my own vegetables."<br /><br />Wow, thank you for sharing these. I'm really interested in fermenting vegetables. By the way, can you give some health benefits of <a href="http://articles.mercola.com/sites/articles/archive/2012/03/18/mcbride-and-barringer-interview.aspx" rel="nofollow">fermented vegetables</a>?Christine Eubankshttps://www.blogger.com/profile/12488700188981303629noreply@blogger.comtag:blogger.com,1999:blog-7259440915388487276.post-86695341369332583622011-10-22T20:57:34.674+13:002011-10-22T20:57:34.674+13:00Yay! Go Liz. Let me know how you go.Yay! Go Liz. Let me know how you go.Emmahttps://www.blogger.com/profile/10894865592266996002noreply@blogger.comtag:blogger.com,1999:blog-7259440915388487276.post-55952554261048167532011-10-21T18:30:22.947+13:002011-10-21T18:30:22.947+13:00great tip! thanks emma, I might be brave enough t...great tip! thanks emma, I might be brave enough to try it......Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-7259440915388487276.post-74750295774995062072011-10-18T17:24:02.068+13:002011-10-18T17:24:02.068+13:00Apparently you will know if it hasn't worked L...Apparently you will know if it hasn't worked Liz because it will smell so bad you won't want to go near it. If yours smells normal it should be fine.Emmahttps://www.blogger.com/profile/10894865592266996002noreply@blogger.comtag:blogger.com,1999:blog-7259440915388487276.post-15547810958817376022011-10-18T17:07:10.701+13:002011-10-18T17:07:10.701+13:00I need to find a local source too. I made some a ...I need to find a local source too. I made some a while ago using raw milk whey when we had heaps of cabbage and its still in the fridge unused because I've been too scared to try it because I don't know what its supposed to taste like. Its ok making cheese and yoghurt - I know what they're supposed to taste like, but making something new, that I've never tried, is scary, how can I tell if I'm giving myself food poisoning? Especially when we hear all this food safety stuff all the time, it feels really wrong to leave something on the kitchen bench for three days, in an unsealed container and then EAT it! Looking forward to reading about it when you make your own....Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-7259440915388487276.post-47248227919309673782011-10-18T16:47:41.901+13:002011-10-18T16:47:41.901+13:00Yum, I love sauerkraut! I started making it myself...Yum, I love sauerkraut! I started making it myself about 3-4 years ago. My first couple attempts didn't work so well, but then I got the hang of it. Definitely give it a go - soooo much cheaper that way, and feels good to know how to do it.Debbie @ Easy Natural Foodhttp://www.easynaturalfood.comnoreply@blogger.com