Guest guest Posted February 4, 2006 Report Share Posted February 4, 2006 Fermented salsa. I like the sounds of that! Would like to learn more about your salsa recipe and technique, if you are willing to share. Thanks, - > > Having said that, I tend to use a little juice from a kraut or kimchi > ferment to start a salsa or mashed sweet potato ferment, just in case > there isn't enough there already. But then, my last salsa started really > strongly within a day, with no added culture. > -- > Ross McKay, Toronto, NSW Australia > " Let the laddie play wi the knife - he'll learn " > - The Wee Book of Calvin > Quote Link to comment Share on other sites More sharing options...
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