Rose Bou

Mk Neal wrote:When I have a batch go "off" there are usually other sensory clues as well. E.g., kraut is slimy, or soft or the wrong color.  Or any time that orangey-pink plaque shows up on the surface of anything.

However, trust your own sense of safety; if you are just too worried, maybe get a second opinion or rely on commercially fermented products.

That's why I was wondering what others would say. I have thrown out the orangy-pink kind before. It's been so long now since I tried to make the home stuff I will have to be VERY careful about those other clues until I have some good batches behind me.

Thanks for your thoughts!

Congratulations!! Sounds like a book well worth reading. Lots to learn for sure!! Thank you for your time and effort and good luck with your sales!

I had major skull base surgery some years ago, and I lost almost all my sense of smell. That has really ruined my enjoyment of most foods. They have to be pretty strong flavored for me to "get" it.

When I could smell normally I made kefir and saurkraut frequently. I had something fermented with just about every meal. And I was healthier for it.

But now I am fearful of eating these kinds of homemade fermented foods. It's too hard for me to tell if it "tastes right". I've tried taking things to my husband and asking him if something smells ok, but he's no help.

Is this a valid concern, or am I just being paranoid?

Thanks to a particularly wet, stormy, and cold night spring - my seeds have yet to deal with real heat. But they germinated very well.  I will add photos soon, as first true leaves have just started coming. Thank you so much for your kindness!! <3

I'm so completely new to the whole landrace concept and permaculture in general. I've been lurking in various forums here at permies for maybe a month, so this is my first ever comment. If I were lucky enough to get some of your seeds, we'll find out how they fare in Alabama heat. Looking forward to eating the results!