loveliberate wrote:Kombucha is good stuff. Out here it is commonly available in most grocery stores & the best places will have it on tap plus several brands & lots of flavors in bottles. How is it where any of you are?
muchluv wrote:When I grow up I want to be Gelert.
britdoc wrote:Just fermented my first food. Cabbage and carrot, mixed up with salt - that's it, got the idea from this site and youtube links...
http://eathealthybehappy.blogspot.com/2 ... ow-to.html
Because of a scheduling conflict (!) it sat for 4 days instead of 3. I opened it up and liquid fizzed everywhere and the whole kaboodle was bubbling like something in a witch's cauldron. Now I'm too scared to eat it. Put it in the fridge to cool down and settle - perhaps I'll eat it in a salad or something later? I guess I'm looking for reassurance...can doing this ever be significantly dangerous? Is it ever possible to give yourself botulism or other types of food poisoning?
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