Guest guest Posted September 13, 2010 Report Share Posted September 13, 2010 Hi, I'm new to the group and am trying to incorporate more fermented veggies into my families diet. I have 4 children with different gut issues. We are following a close to GAPS diet for almost 2 years but have added in potatoes and rice. I have not done enough ferments and now I am trying to. I am wondering if all the salt from fermented veggies is too much. Does any have recipes for fermented veggies with the BED starter culture. Have you found you do better on those compared to salt fermenting. I have not been using whey because of our dairy allergy but since that is to casein maybe that would be ok. Thanks. Doris in Michigan Quote Link to comment Share on other sites More sharing options...
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