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|by Mark in News | Permalink|
Did you know...
It’s not unusual for lacto-fermented cucumbers to remain crispy and fresh-tasting, when properly fermented with white oak, grape or horseradish leaves!
—Year-old Crispy Pickles
I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...
Your book MUST feature the absolute miracle that Pickl-It pickles are. I
attribute them to exceptional positive changes not gotten from
any other fermentation system.
Must go. Checking myself in to a sanitorium for pickle-withdrawal.
—Patrick J, Indiana