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Offline AlexAmery  
#1 Posted : 04 July 2018 06:24:35(UTC)
AlexAmery

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Joined: 23/06/2018(UTC)
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Hello all,

I was wondering if anyone was, like me, experimenting with fermenting non-organic (conventionally grown) vegetables because of the cost of organics. I'm messing around with some non-organic green cabbage sauerkraut right now, and not surprisingly, the fermentation is going much slower.

Any thoughts, experiences?

Please help.

I didn't find the right solution from the internet.

References:
https://www.wildfermenta...topic.php?f=5&t=1333

Thank you.

Edited by moderator 21 August 2018 02:12:31(UTC)  | Reason: Inappropriate links removed

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