"Things You Wouldn't Know If We Didn't Blog Intermittently."
I think more importantly, as someone from Seattle who regularly eats salmon, that salmon looks godawful. Like it was canned or something.
It's pretty common in home fermentation for garlic to be turned blue by the lactic acid.
I think more importantly, as someone from Seattle who regularly eats salmon, that salmon looks godawful. Like it was canned or something.
ReplyDeleteIt's pretty common in home fermentation for garlic to be turned blue by the lactic acid.
ReplyDelete