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15 September 2010 @ 04:04 pm
Lactofermentation article at the Washington Post  
"Part science, part art, lactofermentation is an ancient method of food preservation using live bacterial cultures. Anathema though it may seem to a generation of antibacterial hand-gel obsessives, the technique is increasingly being embraced by DIY aficionados and whole-food advocates who like the idea of low-tech preservation and also believe that unpasteurized foods aid digestion and boost immunity."

http://www.washingtonpost.com/wp-dyn/content/story/2010/09/14/ST2010091402316.html
 
 
 
Madrunmadrun on September 16th, 2010 03:04 pm (UTC)
That's a great article!
joanhello on September 18th, 2010 03:46 am (UTC)
My mom gets the Post and she was inspired by that article to start a new notebook just for her fermentation projects. Tonight we are doing beets.