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(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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This video is not intended to diagnose, treat, cure, prevent, mitigate, or otherwise address any symptom or diagnosis. These statements have not been evaluated by the Food and Drug Administration. Always consult your physician about everything, every time, everywhere. Consider this video satire if you will.

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