selene at earthlink.net
Tue Jul 17 07:26:37 PDT 2012
On 7/16/2012 9:24 PM, Stefan li Rous wrote:
> <<<Tannins are desirable in pickling. Keeps the pickles crisp, that's why
> we put grape leaves in, right?
> Selene Colfox >>>
> We do?
Well, I do. I learned it from Sandor Ellix Katz in his excellent work,
WILD FERMENTATION, the very primer on pickle and other fermented foods.
He's rewritten it into a larger version but I have not read that fully yet.
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