Re: btw

"my next step is to ferment herbs like alfalfa and peppermint and raspberry leaf"

fer what, pray tell?

AND...there are salt-free ferments...

You can use wine, you can use carawy, Celery & dill seeds, or....SEAWEED!

This is from a section on salt-free krauts:

"Seaweed contains sodium as well as other ocean minerals, but not in the refined concentration of the sodium chloride we know as table salt . My personal feeling about the salt free krauts is that they taste better with salt. By restricting which kinds of microorganisms can survive in an environment, salt really helps develop sour flavors during fermentation. Salt also preserves the crunchiness of the cabbage..."

I really need to make some more kraut... :) Tweet