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Date: | Thu, 4 Jul 2002 22:05:30 -0400 |
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Erik Hill wrote:
>
> > Okay, the sauerkraut that I use is Cascadian Farm. The ingredients
> > are: "certified organically grown cabbage, sea salt". Sodium content
> > is 120mg, serving size is 2 Tbsp (30g), 16 servings per 24 fl. bottle.
>
> Woops, didn't finish my thought. So the question is, does this sound
> like it's been lacto-fermented? Also, how much sodium is available to a
> sea-shore dwelling paleo person do you guys imagine?
Yes, that's definitely lacto-fermented. Which also makes it off-topic,
since I doubt paleolithic people ever practiced lacto-fermentation. The
sodium question is on-topic, though, but I have no idea as to the
answer!
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