On Wed, 17 Jun 2015 02:54:15 -0500, Alan Holbrook >
wrote:

>koko > wrote in
:
>
>>
>> Finally got the fermented cherry tomatoes recipe posted.
>> They go fast so you might want to make two batches, or start one a few
>> days after you start the first one.
>>
>> http://www.kokoscornerblog.com/mycor...-cherry-tomato
>> es-.html
>>
>> or
>> http://tinyurl.com/q5bv8yc
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>
>Koko, any reason why you couldn't, or shouldn't, ferment the onions and
>peppers in the same jar at the same time? And how do you think this
>process would work with things like button mushrooms, broccoli, and
>cauliflower?

I do a variety of fements, onions and pepper being among them. I
haven't fermented mushrooms or broccoli yet, but right now I have
cauliflower, jalapenos and cherry tomatoes in the works.
I guess you could ferment, what ever floats your boat, but some
vegetables, texture wise, lend themselves to fermenting better than
others.

koko

--

Food is our common ground, a universal experience
James Beard