Proof The Bible Is True

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Photo by Shannon Stonger

by Shannon Stonger
Health Impact News

This time of year brings fermented sauerkraut, and fermented dill pickles tucked into the pantry, and even fermented fruits. While fruit fermentation is generally consumed shortly after fermentation, unless alcohol fermentation is desired, there is every reason to take advantage of the seasonal abundance.

Fermenting fruit can prove a bit more complicated than vegetables, due to their higher sugar content. But so long as a few principles are adhered to, the process is just as simple as the lacto-fermentation of vegetables.