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Fermenting.
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March 28, 2018
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799
Worth1
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Quote:
Originally Posted by
Salsacharley
Holy Smokes! You are crankin out the ferments! I'm a bit shy of too much salt myself.
I bet it you did the math it is less sodium than in many processed foods.
Worth
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