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Cultivate Simple 45: Further Fermentation

September 16th, 2013

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.

Big Berkey Water Filter

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.

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Shop through these links and I get a few cents each time. It's not much, but it allows me to buy a new cookbook or new gardening book every couple months. I appreciate your support!

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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