Quote:
Originally Posted by Tracydr
Have you tried lacto fermenting? Sort of like saurkraut?
I also love them in stews mixed with carrots, onions beef celery and all the other goodies.
Pasties?
Mashed with butter, salt and and pepper?
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Tracy,
I've read about lacto fermentation but haven't tried it. I've always wanted to mess around with pickling, curing, and fermenting products, but I've never found the time to do it. I always keep my eyes open for some of the old style clay pots or earthenware with lids in larger sizes to give it a try. I don't like the more recent products because I am afraid of lead in the glaze. Pickling and fermenting can release the lead from the glaze into the food.
Ted