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	<title>Sustainable Eats &#38; the Dancing Goat Gardens Communal Project &#187; Lacto-fermenting</title>
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	<description>Because Food Doesn&#039;t Have to Come From the Store</description>
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		<title>Guest Post &#8211; Rejuvelac, the easy-to-make probiotic</title>
		<link>http://www.sustainableeats.com/2010/04/02/rejuvelac-the-easy-to-make-probiotic/</link>
		<comments>http://www.sustainableeats.com/2010/04/02/rejuvelac-the-easy-to-make-probiotic/#comments</comments>
		<pubDate>Fri, 02 Apr 2010 07:03:42 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[I'm Looking for You]]></category>
		<category><![CDATA[Lacto-fermenting]]></category>
		<category><![CDATA[Local Grains - Where to Get Them and What to do with Them]]></category>
		<category><![CDATA[Recipes for Seasonal and Local Foods]]></category>
		<category><![CDATA[Rejuvelac]]></category>
		<category><![CDATA[lacto-fermented foods]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1946</guid>
		<description><![CDATA[This guest post is by Auburn in Southern New Hampshire. Thanks to Wardeh I learned about the benefits of water kefir. I tried to find water kefir grains locally but couldn&#8217;t so I wound up ordering fresh grains online from &#8230; <a href="http://www.sustainableeats.com/2010/04/02/rejuvelac-the-easy-to-make-probiotic/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/04/02/rejuvelac-the-easy-to-make-probiotic/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
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		<title>Lacto Fermentation Blog Carnival and My Food Preservation Strategy</title>
		<link>http://www.sustainableeats.com/2010/04/01/lacto-fermentation-blog-carnival-and-my-food-preservation-strategy/</link>
		<comments>http://www.sustainableeats.com/2010/04/01/lacto-fermentation-blog-carnival-and-my-food-preservation-strategy/#comments</comments>
		<pubDate>Fri, 02 Apr 2010 06:48:05 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Lacto-fermenting]]></category>
		<category><![CDATA[lacto-fermented foods]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1939</guid>
		<description><![CDATA[I tried a few lacto-fermented foods in 2009 but I really plan to focus on fermenting things more this summer instead of canning.  It uses less energy, takes less time, and leaves more of the nutrients intact initially.  I say &#8230; <a href="http://www.sustainableeats.com/2010/04/01/lacto-fermentation-blog-carnival-and-my-food-preservation-strategy/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/04/01/lacto-fermentation-blog-carnival-and-my-food-preservation-strategy/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
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		<title>Lacto-Fermented Fish</title>
		<link>http://www.sustainableeats.com/2010/04/01/lacto-fermented-fish/</link>
		<comments>http://www.sustainableeats.com/2010/04/01/lacto-fermented-fish/#comments</comments>
		<pubDate>Fri, 02 Apr 2010 06:20:17 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Lacto-fermenting]]></category>
		<category><![CDATA[Recipes for Seasonal and Local Foods]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[lacto-fermented fish]]></category>
		<category><![CDATA[lacto-fermented food recipes]]></category>
		<category><![CDATA[Loki salmon]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1936</guid>
		<description><![CDATA[That&#8217;s right.  I went jiggy this time.  When I first considered this part of me was a little grossed out.  I remember when I was living in Sweden the jokes everyone made about cans of fermented fish exploding and how &#8230; <a href="http://www.sustainableeats.com/2010/04/01/lacto-fermented-fish/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/04/01/lacto-fermented-fish/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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		<title>Lacto Fermentation Blog Carnival</title>
		<link>http://www.sustainableeats.com/2010/03/24/lacto-fermentation-blog-carnival/</link>
		<comments>http://www.sustainableeats.com/2010/03/24/lacto-fermentation-blog-carnival/#comments</comments>
		<pubDate>Wed, 24 Mar 2010 20:01:33 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Lacto-fermenting]]></category>
		<category><![CDATA[lacto fermentated foods]]></category>
		<category><![CDATA[lacto-fermented food recipes]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1889</guid>
		<description><![CDATA[Brook inspired us with her lacto-fermented salsa so much that I&#8217;m doing a lacto-fermented blog carnival. Next Friday, April 2 I&#8217;ll try to figure out how to use Mr. Linky so anyone with a blog can participate with some link &#8230; <a href="http://www.sustainableeats.com/2010/03/24/lacto-fermentation-blog-carnival/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/03/24/lacto-fermentation-blog-carnival/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
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		<title>Guest Post &#8211; Lacto Fermented Salsa</title>
		<link>http://www.sustainableeats.com/2010/03/22/guest-post-lacto-fermented-salsa/</link>
		<comments>http://www.sustainableeats.com/2010/03/22/guest-post-lacto-fermented-salsa/#comments</comments>
		<pubDate>Tue, 23 Mar 2010 05:35:16 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Lacto-fermenting]]></category>
		<category><![CDATA[Preserving Food]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1886</guid>
		<description><![CDATA[A few weeks ago reader Brook mentioned her lacto-fermented salsa which I zeroed right in on. I&#8217;ve done some lacto-fermenting this year, namely beet kvass, carrots and dill pickles. But when Brook mentioned she had made tomato salsa last summer &#8230; <a href="http://www.sustainableeats.com/2010/03/22/guest-post-lacto-fermented-salsa/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/03/22/guest-post-lacto-fermented-salsa/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Lacto-Fermentin&#8217;</title>
		<link>http://www.sustainableeats.com/2010/01/01/lacto-fermentin/</link>
		<comments>http://www.sustainableeats.com/2010/01/01/lacto-fermentin/#comments</comments>
		<pubDate>Fri, 01 Jan 2010 23:52:51 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Beets]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Lacto-fermenting]]></category>
		<category><![CDATA[Preserving Food]]></category>
		<category><![CDATA[Recipes for Seasonal and Local Foods]]></category>
		<category><![CDATA[fermented foods]]></category>
		<category><![CDATA[lacto fermentation]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1293</guid>
		<description><![CDATA[So you&#8217;d think after canning, fermenting or drying what really does appear to be enough fruit, pickle and condiment stores to last us all year I&#8217;d be done with my canner. Not so.  It&#8217;s still at the ready as I&#8217;m not &#8230; <a href="http://www.sustainableeats.com/2010/01/01/lacto-fermentin/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/01/01/lacto-fermentin/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Lacto-fermented Orange Marmalade</title>
		<link>http://www.sustainableeats.com/2009/03/13/lacto-fermented-orange-marmelade/</link>
		<comments>http://www.sustainableeats.com/2009/03/13/lacto-fermented-orange-marmelade/#comments</comments>
		<pubDate>Fri, 13 Mar 2009 23:18:39 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Lacto-fermenting]]></category>
		<category><![CDATA[Marmalade]]></category>
		<category><![CDATA[Preserving Food]]></category>
		<category><![CDATA[Recipes for Seasonal and Local Foods]]></category>
		<category><![CDATA[lacto-fermented orange marmalade]]></category>
		<category><![CDATA[nourishing traditions orange marmalade]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1169</guid>
		<description><![CDATA[Today I used my preserved lemons we made came out delicous &#8211; we&#8217;ve used them in pasta and they are so refreshing, healthy and beautiful. Every time I open the refrigerator they greet me with their sunny countenance. I look &#8230; <a href="http://www.sustainableeats.com/2009/03/13/lacto-fermented-orange-marmelade/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2009/03/13/lacto-fermented-orange-marmelade/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
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