Gregory's ServerWe're at 19 pots of fermented vegetables, the boat is basically just a cellar now. We have enough preserved veggies to last us 'til spring, easy.
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 @neauoire I'm exploring making soy free tofu right now. It would be nice topped with some pickled veggies. My last batch tasted weird. Going to try another round this week with some cabbage. @dualhammers are you making chickpea tofu with nigari? This will definitely pair well with pickled cauliflower! Sorry to hear it tasted off, are you doing lactofermentation or something else?  |
@neauoire Have you noticed any issues over time with consuming mostly fermented produce? Seems like a lot of salt.