or Connect New Posts  All Forums:  Posts by saratc  I make a
dill pickle and add dill, mustard seeds, and garlic cloves in
with the cucumber. I make it in the summer with these little
cukes I get from a local farmer and they are much more crispy
than slicing cukes. The slicing cukes don't retain their crunch.
We eat a tbsp or so with every meal. As pp said, you can just
eat it with the food as a condiment. Doesn't really matter if
it's in the same bite or not as other food. Just don't put it
into or on top of very hot foods so you don't kill the
probiotics.   We have a huge assortment of different ferments so
there's always something to go with every meal. We've been part
of a CSA for the last 3 years and I tend to ferment anything I
can't use up or don't know what to do... I would suggest looking
up the closest local Weston A Price Foundation chapter near you
and contacting the chapter leader. I am a chapter leader in my
area and we are required to maintain a source list of local
farms. Many of the farms on