After I discovered Kefir I discovered fermented veggies. First I did sauerkraut. It made me deliriously happy to watch it rot on the shelf for 6 weeks. :) Then Vayda and I chopped a ton of Chinese cabbage, turnips, radishes, carrots, kale, sea weed. We layered the veggies with sea salt, crushed by hand and jammed into jars. 3 days of fermenting (rotting) is all it took to make a YUMMY freaking, super healthy jar of goodness.
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