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Know Your Food with Wardee

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Preparedness Radio Network

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KYF #038: Listener Questions (fermenting, sourdough, dehydrating, tallow, and more)
 
In this episode of Know Your Food with Wardee, I'm taking listener questions, including: suitable sea salts for fermenting, can soy yogurt be used for whey in fermenting, can you use dried figs for a fermented fruit paste, can half gallon jars be used for fermenting, how to dispose of or save unused whey, can you ferment store-bought condiments, does yogurt cheese contain probiotics, what's wrong with beet kvass that tastes like salty water, separating kefir, what to do with Kombucha, can green beans be dehydrated, separating sourdough starter, does warming a raw sprouted lentil burger destroy enzymes, rendering fat from a grass-fed beef, and more. Visit the show notes for more information, including links mentioned: http://KnowYourFoodPodcast.com/38

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