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Different flavor each time?

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By Guest guest
in Health, Medicine and Natural Healing 11

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Since learning how to ferment veggies about a year and a half ago our family

notices that the flavor is different nearly each time. I ferment the cabbage or

beets or carrots in mason jars with lids, use a brine solution with Celtic Sea

salt (the rock kind) and put in the cupboard for about 5 days (my house is

around 70 degrees. Is this normal? Any ideas on how to get consistancy?

Thanks,

Ann

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