vegetables in milkacid

Hi friends
I am sure that a lot of you know what I talk about I am sure of that you have an other word for milkacid but its the only way I can explain it.one kind of it is that kind germans do saurcraut.its the oldest way to preserv vegetables people used it for several thousands of years you take for instans kale and cut it into small pieces and press it until the water comes out add one tablespoon with salt per liter and make sure no air comes in put it into a warm room 25 degrees celsius for 4 days up to a week then cool it down to 10 about when you can see bubbles then storage it minimum one month better moore it tastes better after a year or two and what is the best its extremely healthy its just like medicine and tastes very good it has the same good bacterial as good stomac has.you can do it with any vegetable you want beans cukes everything if you want recipes just ask.

Roger Dahlstrom