Never in my wildest dreams did I think it would come to this: The premeditated fermenting of vegetables. I’ve cut them up, submerged them in brine and am now waiting for them to “go bad” or “get gooder” depending on your point of view at which point I will eat them. After that I’m not sure whats going to happen. These guys think that’s a crazy thing to do http://www.rawfoodexplained.com/fermented-foods/the-myths-of-fermented-foods.html
and these guys think its a key part of an enlightened diet http://bodyecology.com/. I’m just caught in the middle clutching at straws – and trying to ferment them in case it helps with my health.
Only thing I am concerned about is that I used chlorinated tap water which could limit the growth of bacteria. That could work for or against me when I actually come to ingest some of this stuff.