Home Forums Personal Introductions and Community Welcome Hi fermenters, from Tel Aviv

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  • #2180
    moragsmum
    moragsmum
    Participant
    Points: 68

    Hi all, I was a fermenter for years, mostly pickling cucumbers, but also turnips, lemons, carrots etc. Then for some reason, I stopped – kids left home, mainly. A year ago I was hospitalized with a nasty attack of diverticulitis, and in the following months I’ve been trawling the net and the wisdom of the masses, so often better than the medical establishment. One of my conclusions: I should never have stopped fermenting! Now making my own whey, which I use in fermenting, and have a glass of water with 1 tablespoonful whey daily. Looking forward to learning more from you guys!

    #2186
    fermenTed
    fermenTed
    Keymaster
    Points: -1 590

    Welcome! Nice to have you here. Is there a lot of fermenting that goes on in Israel? Any specialty items that might be indigenous to that area. Good luck with continued healing of your diverticulitis.

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