I’ve been talking lacto-fermentation to some of my avid gardening friends and have received rave reviews from those who have visitied your website. Without exception, the FAQ page and your personal story have been described as “amazing”. Your extensive research is extremely helpful and the recipes provided are superb. Just wanted to share with you the kudos you’re receiving from your new fans up here. Thanks for all your work and devotion!
Did you know...
Nukamiso-zuke: vegetables fermented in rice bran, salt and water in Japan (Campbell Platt, 1987)
Thanks so much for making Pickl-It available to the world!