DESCRIPTION: Since the beginning of human culture we have been nourished by fermented food. While the magic of fermentation is a great way to preserve food, even more importantly it enhances the flavor of foods, and brings out numerous health benefits to food. Eating fermented foods live is an incredibly healthy practice, directly supplying your digestive tract with living cultures essential to breaking down food and assimilating nutrients. Traditional pickling is easy, savory, and fun to do. Dill pickles, sauerkraut, kim-chee, hot sauce, and many other products (including breads) were once much more nutritious that their modern imitations, due to the live cultures in them. (Digestive troubles are now widespread that were once rare). We've put together the ingredients for some classic fermented products to preserve your garden produce in a healthful new way that you can enjoy all winter.
PACKETS INCLUDED: PACKETS MAY HAVE SUBSTITUES: Matsushima Chinese Cabbage, All Seasons Daikon Radish, Boston Pickling Cucumber, Dill, Korean Kimchee Pepper, Late Flat Dutch Cabbage