by MissJames on Fri Apr 04, 2014 9:25 am
I make pickled walnuts but never fermented. So is it possible?
On a related note, I would like to get some advice on muesli.
I often soak oats and walnuts as well as other mixed nuts and dried fruits. I soak for a day or so, but the family eats it all by about the second day.
So I made a huge one and it went a bit sour. I still ate it. But then it went really sour and we threw it away.
Then I read somewhere that these things are more nutritious when soured.
I would love to hear from an expert about this?
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