Dr Sabine Hazan on bifidobacteria. May I suggest that you all start making some vegetable ferments in your kitchen? It's pretty darned easy; extremely cheap (all you need is water and salt)--as a preservation method, a lot cheaper than freezing (which requires energy used in blanching and maintaining the freezer) or canning (which involves a whole lot of you-pay-for-it heat from the stove).
Dr Sabine Hazan on bifidobacteria. May I suggest that you all start making some vegetable ferments in your kitchen? It's pretty darned easy; extremely cheap (all you need is water and salt)--as a preservation method, a lot cheaper than freezing (which requires energy used in blanching and maintaining the freezer) or canning (which involves a whole lot of you-pay-for-it heat from the stove).
Dr Sabine Hazan on bifidobacteria. May I suggest that you all start making some vegetable ferments in your kitchen? It's pretty darned easy; extremely cheap (all you need is water and salt)--as a preservation method, a lot cheaper than freezing (which requires energy used in blanching and maintaining the freezer) or canning (which involves a whole lot of you-pay-for-it heat from the stove).