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July 18, 2009

Comments

1) Yes.

2)Cucumbers do best when left whole or grated to create relish. It's just the way it goes when you're fermenting them.

3)That depends. I only add whey to some ferments, and then I make sure that it's good tasting whey before I add it (otherwise it throws off the flavor of the whole batch).

4)When doing whole pickles, the trick to keeping them crispy is to add grape leaves to your ferment!

5)Ages! Literally. As long as it still smells good, you can keep eating it.

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