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Fermented Mixed Pepper Salsa (raw, vegan, gluten-free, nut-free)

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When I ferment veggies, I don’t use whey.    The salt used in the recipes, mixed with the natural lactic acid bacteria found in the air and on the veggies themselves are sufficient to complete the fermenting process.   If you choose to use a whey starter or any other type, be aware that the they will speed up the fermentation process.  Also, the warmer the room air, the quicker it will ferment, so please be aware and taste test at different stages.   There are several keys that cause fermentation in this recipe… The simple key to successful  fermentation is…

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