Summary: 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.
