[dennisw]

So you only eat fermented vegetables? At home at least/

[blackdog]

Correct. That's how the Asians maintain vegetables year round. When I lived in Kyoto back in the 80's restaurants would have "pickles" on the menu. "Pickles" just meant whatever vegetable matter was coming on your plate. Chopped up corn stalks, cabbage, carrots, beet, radish, greens, etc....all fermented naturally in a 2% salt brine.

It's really the best way to complete meals, store vegetables, and have zero waste.

The lactobacillus naturally present on plants produces lactic acid which preserves the food and is very good for you. Lactobacillus can thrive in 2% NaCl. Bad bacteria can not. I save the brine to make new batches kinda like making yogurt or sourdough bread / starter.

[blackdog]

https://youtu.be/elfcTldepX0