I’m canning! (well, more precisely, lacto-fermenting)

It’s been a busy few weeks! My son came home on leave from the military to visit last week, and my kitchen was buzzing with family and food. It was so good to see him after his 18 months in Iraq. The whole time I cooked meals for everyone and kept up with the gluten-free meals with the help of my daughter and her boyfriend, who made a wonderful gluten-free taco pizza together.

This week is about catching up with some recipe ideas and other busy work. Kimi at The Nourishing Gourmet posted an intriguing recipe for Lacto-Fermented Dilly Carrot Sticks so easy that even I could do this without getting a nervous twitch. And, here’s my effort, in full color!

These carrots will be ready in 4-7 days. Oh, I’m like a school child awaiting my science experiment to get an A+! Can you tell I get excited about learning new things? šŸ™‚ The next project will be lacto-fermented salsa.

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One Response to “I’m canning! (well, more precisely, lacto-fermenting)”

  1. DerrickJones19 Says:

    I never understood why it’s called canning when a glass jar is used… lol

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