FERMENTED BUTTERNUT SQUASH UPDATE

POST #854
The apartment smells of garlic (It’s good I like garlic – don’t know how the room-mate feels about it – she once asked me to never dehydrate garlic again, so I only do it when she is out of town).  I’m a little curious, as I have never made a ferment that smelled unless you put your nose right down by the jar.  

I’m guessing that this means that the ferment is going to be very garlicky, probably not good for eating straight.  In that eventuality, I’m imagining that I could use it as a base for soup.   I’m wondering if I could even use it as a fermenting agent for another jar of something fermented. Hmn. The adventure continues……

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