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July 28, 2017 – Fermented Foods (Sourdough & Sauerkraut)

This week I decided to experiment with fermented foods, utilizing primarily acetobacter, lactococcus, and lactobacillus strains to work their magic instead of saccharomyces. The four new projects I had in mind are sauerkraut, vinegar, sourdough, and a fermented hot sauce. While I was in the kitchen, I made some sweet tea to feed my kombucha […]