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Ingredients
US|METRIC
4 SERVINGS
- 5 gal. wine (blackberry)
- 10 gal. beer (a carboy of pale ale and another of porter)
- 2 loaves bread dough
- Homemade Yogurt
- 4 gal. pickles (crock)
- 3 gal. vegetable (assorted other, ferments: turnips, beans, carrots, mixed pickles, etc.)
- 3 salsa (+ gallons lacto-fermented, actually, we’re down several jars already but that was the original quantity.)
- liquid
- salsa
- 2 gal. tomato
- 1 gal. red onion (chopped)
- 4 cups chopped cilantro
- 2 cups chopped garlic
- 2 cups jalapeno (chopped, to taste)
- 2 cups fresh lime juice (be careful of using bottled lime juice here; in addition to the weird taste, if it has preservatives in it, it may hinder the fermentation)
- 1 Tbsp. whey (drained from yogurt is good)
- 1 tsp. sea salt
- 1 1/4 cups salt
- 4 cups whey
- 1 batch salsa
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