Donna knows I love to make and eat fermented foods and sent me on FB this link to something I find interesting due the salt content being MUCH lower than that in kimchee and sauerkraut. I'm too cheap to buy the PRICEY starter culture (I Googled and saw it is just three lactic acid forming bacteria that should be present on any/all organically grown veggies). I'll make mine based on what is in my gardens. I also find the week of fermenting at room temp interesting. This is used to make a seaweed dip that sounds yummy that Donna had posted earlier on my FaceBook wall....I'll share that link too. I am definitely making it as I LOVE seaweed and have tons dried in the freezer that I bought right after Fukushima happened.

http://www.culturedfoodlife.com/shelleys-cultured-veggies-original-recipe/


https://www.culturedfoodlife.com/scary-delicious-seaweed-dip/