I don't have a copy of Mollison's book on fermentation, maybe
it has some of this stuff in their already.
Another item in my archives, somewhere, is an ethnological
study of Korean villagers and how they make kimchee in
crock pots that you bury in the earth and dig up months
and months later.
A related grain topic on my mind is the production and use
of edible sorghum. It is a staple cereal grain in many African
countries. Sorghum is used in the kunu recipe.
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