[Sca-cooks] Murri

Sharon Palmer ranvaig at columbus.rr.com
Wed Aug 31 08:12:50 PDT 2011

>I haven't tasted the real thing. Didn't know about it until this 
>started. The group I play with will NEVER go for anything "rotted". 
>The Byzantine substitute is preferred to soy sauce, I think. If a 
>recipe calls for murri, then use murri or as close as you can get.

I'm not sure why they translate this as "rotted" rather than 
"cultured" or "fermented".  It sounds like the point is to get a 
specific type of culture growing.   Soy sauce is fermented too.. 
along with beer, cheese, sauerkraut, and many other common foods.


More information about the Sca-cooks mailing list