I am going to try fermenting my own vegis this year, and would love to hear some pointers, or favorites. I am mainly going to try salsa, but might try kraut or kimchee.
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I love kimchee too! I have only attempted fresh salsa and pickles! You are a step ahead of me Cynthia if you do real canning! I like the idea of fermenting because it takes the boiling water/seal step out, more room for error!