The canning and fermentation is on now! I have a foolproof recipe.

And for the fermentation, just chop up your veggies, place in pint jar with 1/4 tsp of citric acid and 1/2 tsp of unrefined salt (or double with quart jar) and close and simply….shake! Leave out for 2-3 days, burp the jars just a small turn of the ring daily and tighten, taste and add to cool dry place, fridge or root cellar, etc. Fermented food is a tad bubbly but oh so good for your digestive system. And no, you will not poison your family.

Essie

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