S. Bard wrote:Boiling indeed helps with the chlorine. I usually just fill a big pot of water and leave it uncovered overnight though (maybe a cheesecloth on top if you have flies in the house). The chlorine evaporates overnight.
Paul Houtz wrote:I do a lot of lacto fermenting, mainly cucumbers but also veggies. I just want to remind folks that it is critical to add sufficient salt to your recipe. Don't attempt to reduce salt for dietary reasons. My minimum is 4 tablespoons of salt in 4 cups of distilled water, but lately I have been upping the salt a bit to 4.5 tablespoons. The symptoms of too little salt are: 1. Lots of white mold; 2) slimy cucumbers and other veggies; and 3) somewhat peculiar odor or flavor.
Jenn Lumpkin wrote:This very recent article says Azure's headquarters burned to the ground overnight.
just search for the word Azure on here:
The loss of the facility and the impact on company-wide operations is being assessed and expected to be limited and temporary. No other Azure Standard facilities were affected.
Ryan Carson wrote:One of the main drivers of bitterness is oxalic acid. There are wild plants that are extremely dangerously high, and one can actually consume if unaware, a deadly level. Rhubarb leaves are the commonly known one to avoid, but many others if consumed, say daily, in a tea would not be good. So for those that live with gout, arthritis, kidney stones, or any of the other high oxalate symptoms please be sure to question your daily tea, weed consumption, or regular foods in general. Finding this out changed the health of my wife and I in a big way. And neither of us had the more common symptoms. One can have their levels tested using an Organic Acids Test.