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Joined: 23/06/2018(UTC) Posts: 4
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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=1333Thank you. Edited by moderator 21 August 2018 02:12:31(UTC)
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