The month of February is all about fermented vegetables. Vegetables fermented with
fruit pastes
sake kasu
shoyu kasu
sugar
mustard oil
nuka
mustard
sourdough starter
microbial cultures
whey
koji
shio koji
calcium chloride
amakoji
soy sauce
miso
dehydrated brines
fermented vegetable salt (celery)
lactic acid
potassium sorbate
alum
ammonium chloride (sal ammoniac)
citric acid
…