Since we live in rural Cambodia I use the salt step to kill any other bacteria and then add a little salt water or brine for the fermentation. Though all (or let's say most) veggies are organic here you never know where they have been. I love the smell that comes off it when you open the jar... so good!
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You should definitely post more details about what brought you to Cambodia. I read and enjoyed you Khmer bunker post too.
I have done in the past but will again! Thanks for your support ;)