|
East Central Arkansas | Karen gets all the credit when it comes to doing the food preparation. I am just a observer, taster and eater.
The veges go in uncooked in a salt brine. She has some glass weights that go down in the jar to hold stuff down. Covered with a dish cloth and a towel. A small glass jar with water in it that will fit through the opening of the other jar can be used for a weight. | |
|
More good food fermenting
