I made a bunch already. Carrots, cabbage, turnips, beets, chard,
peppers, onions, broccolini, and even chanterelles. What are you guys
fermenting?

Oh wait.

Sqwertz wrote:
> Last night's takeout Sichuan food.
>
> -sw


Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

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ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
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I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

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On 10/28/2015 12:24 AM, Oregonian Haruspex wrote:
> I made a bunch already. Carrots, cabbage, turnips, beets, chard,
> peppers, onions, broccolini, and even chanterelles. What are you guys
> fermenting?
>

A big jug of store-bought salsa, which I usually find to be too sweet.
The label lists no preservatives to prevent fermentation, so my
intention is to convert the sugar to lactic acid. Inoculated with yogurt
whey. I also added some cayenne, because the commercial salsa is never
hot enough for me.