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  • A Comparison of Salts for Fermenting Foods

    One question I frequently hear when it comes to fermenting foods at home, "What is the best salt to use for fermenting?" If all the choices of salt on the market has you scratching your head, too, read on for Sarah's take on which ones to use, and which ones to avoid.
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  • Salted Preserved Lemons

    I'm sure you've heard the phrase "when life gives you lemons, make lemonade" before. But lemons are good for so much more than lemons! Afterall, why not make lemon pie! If you have an abundance of lemons, and want to try your hand at fermenting them to add to your recipes, don't miss this post.
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  • Easy, Homemade Apple Cider Vinegar

    If you live anywhere near apple country, or have access to a supply of apples, making your own apple cider vinegar is a treat. Best part of the process is that you can create ACV from the waste after making pie or apple butter or other apple goodies.
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  • What is the best salt for fermenting foods?

    Health food enthusiasts know that generic table salt isn't the best food choice. Sea salt, Himalayan salt, and others grace their tables. But what is the best salt for fermenting foods? In this post, we will take a look at the different kinds of salts and the pros and cons for each one. First, let’s look at the role that salt plays in the fermentation process.
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  • What Foods Can I Ferment?

    I have learned much about fermenting foods since I started a few years ago. In fact, there are foods, you probably eat regularly, that I didn't even know were fermented—like chocolate! Who knew? Read this post for a great discussion on what types of foods you can ferment safely.
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