Food
Food
Out of context: Reply #1561
- Started
- Last post
- 1,562 Responses
- Continuity2
Now I'm lacto-fermenting daikon.
I had a bunch left in the fridge that I wasn't going to use any time soon, so I thought, "Why not, eh?"See you in a week, daikon.
Now I'm lacto-fermenting daikon.
I had a bunch left in the fridge that I wasn't going to use any time soon, so I thought, "Why not, eh?"
See you in a week, daikon.