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Know Your Food with Wardee

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Preparedness Radio Network

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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...

Find more great Know Your Food with Wardee Harmon shows on the Preparedness Radio Network™ website.

For show notes & more information, including links mentioned, visit http://KnowYourFoodPodcast.com/38

 

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