Lisa Montgomery uses the traditional dry lacto-fermenting method for her vegetable ferments with good quality salt and organic vegetables. She makes a range of gut-friendly products including:
Sauerkraut with fennel seeds, sauerkraut with cumin and black mustard seeds, carrot with ginger and chilli, carrot and beetroot with cumin seeds, and celeriac with mustard seeds. Kimchi and Kombuchas.
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