Controlled fermentation is one of the easiest, cheapest, lowest-tech ways to preserve the harvest. With nothing more than salt, water and the microbes already living on your vegetables, you can turn highly-perishable cucumbers into long-lasting pickles, raw cabbage into more-digestible sauerkraut, and churn out dilly beans without ever heating up the canning kettle. Plus…yum! Fermented food … Continue reading How Much Salt Should I Use For My Fermentation?