Hi newbie fermenter here. I got into fermenting as a way to preserve the bounty from my garden.
I made a big batch of turnip and beet kraut. I like it. But either its the salt or the acidity I can only stomach about 2 maybe 3 tablespoons at one time. I made 20+ liters of the stuff, At this rate I'll be eating it for the next decade
I'd like to ferment more but whats the point in fermenting more than you can eat?
So my question is how does fermented food fit into your diet? Are they just a condiment on the side or does it replace veggies on your plate?
Thank you.