Changing the way you slice your veg changes everything; taking the supertaster test; Green Wing Resuscitated and another audio recommendation
Am currently in a phase of adding ribboned carrots to my (cabbage) kraut, along with a big bunch of dill. Before that, I was deep in a carroway phase. It's funny how my fermenting tastes go through phases like that. Sounds like I'm not alone...
Oh that’s nice! I like the idea of the different textures.
Am currently in a phase of adding ribboned carrots to my (cabbage) kraut, along with a big bunch of dill. Before that, I was deep in a carroway phase. It's funny how my fermenting tastes go through phases like that. Sounds like I'm not alone...
Oh that’s nice! I like the idea of the different textures.