In this week’s episode we continue the discussion about fermentation and the things that we like to ferment.
What’s for dinner: Braised Red Cabbage, here’s the recipe on Wednesday Chef (I add a little balsamic to it and a little molasses as well). This pairs perfectly with sausage.
The kind of salt I use for fermentation/pickling is: Redmond Real Salt
Stone Creek Trading – a blog reader’s website. Use code CHIOTSRUN for 10% off.Cultivate Simple Podcast | Comments (12)