Lawrence wrote:
"The kim chee/kraut foods are truly ambrosia-class delicacies and keep
you in
top health, vital when lab cultured biodiverse probiotics are not available."
I look at it quite differently. Lactofermenting a variety of foods at
home is part of permaculture, not just something to do "when buying
lab-cultured biodiverse probiotics are not available!"
We're on the same wavelength. Grow, store, preserve, prepare and eat at home;
focus on the homestead microcosm. Ideal.
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