(Links below!) Fermenting is the easiest, most nutrient-dense method of food preservation.

I like it so much. I just wish I had a root cellar or other cool area to store more jars in!

Correction: I also grow garlic, a root vegetable.

I use 4 teaspoons of sea salt in my amazing fermented tomato sauce.

In this discussion, we’ll look at:

- Fermentation weight alternatives

- Alternative to using cabbage or grape leaves in fermenting

- Why we stopped eating carrots and why you may not be able to tolerate root vegetables

- Fermenting lemon cucumbers

- The easiest tomato sauce recipe EVA!

Referenced links:

Market Wagon: https://marketwagon.com/me/leannareece?share=social

The cheapest glass fermenting weights I can find: https://amzn.to/3BnE7py

Non-toxic canning supplies: https://non-toxic-home.org/f/latex-free-canning-supplies-non-toxic-too

Fermented carrot recipe: https://non-toxic-home.org/f/easy-diy-probiotics-super-carrots

Courses/ finding safe land: https://non-toxic-home.org/courses

Non-toxic salt guide: https://non-toxic-home.org/f/are-there-toxins-lurking-in-your-salt

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