I Pickled Carrots with Lactic Acid Fermentation Today
Today, I tried lactic acid fermentation on carrots.
I shredded carrots, and this time, I just added 2% of sea salt without kombu or anything else.
It is good to make just a small amount each time so that you can eat a variety of pickled vegetables.
The Ikigai Diet: The Secret Japanese Diet to Health and Longevity
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